Saturday, June 22, 2013

Ermahgerd! Mershed Perderders!!

I know, I know. I went there. 

Anyway, mashed potatoes are SUCH a classic side dish, but they can be tough to get just right. Some people like them smooth and whipped, some people like them truly mashed with a few lumps. I like mine whipped so they're light and fluffy, but I do like them a little bit lumpy - it lets me know that REAL potatoes were used, and not some weird dried flakes. 

I prefer Yukon Gold perderders potatoes - they have a buttery flavor and are less 'mealy' than Russets, which I like to save for baked potatoes. Using buttermilk instead of cream lends a slightly tangy flavor to the potatoes - plus, us Southerners LOVE our buttermilk. If you're not a fan, simply use more milk, or substitute cream or even half-and-half. 

Best Mashed Potatoes
inspired by Simply Recipes

1 1/2 lbs Yukon Gold potatoes (about X potatoes), peeled & quartered
1/2 tsp salt
4 Tbsp unsalted butter
1/4 cup buttermilk
1/4 cup milk
Salt & pepper to taste

Place potatoes in a pot and add water to cover potatoes. Add the 1/2 tsp salt, bring to a boil, then reduce heat and simmer, covered, until the potatoes are fork-tender (about 15-20 minutes)

Meanwhile, melt the butter in a small saucepan over low heat. 

Drain the potatoes and place in a large bowl. Add the butter, buttermilk and milk; mash with a potato masher until mashed. 

Beat the potatoes GENTLY with a wooden spoon, adding more milk or buttermilk as needed to get the consistency you desired. Do NOT over-beat the potatoes unless you really like stiff, sticky potatoes. 

Add salt and pepper to taste. 

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