Buttermilk mashed potatoes

Buttermilk mashed potatoes

By
From
How I cook
Serves
6
Photographer
Jason Lowe

The best mash of all is as smooth as silk and just a little buttery. Plenty of freshly ground black pepper is essential. Buttermilk gives this mash a slightly sharp, pleasant taste, which is underpinned by the grated parmesan. Both cyprus and desirée are good varieties of potato for mashing. I generally allow one medium potato per person.

Ingredients

Quantity Ingredient
6 medium potatoes, peeled and washed
sea salt
freshly ground black pepper
50g unsalted butter
180-200ml buttermilk or crème fraîche
50g parmesan cheese, freshly grated

Method

  1. Cut the potatoes into small even-sized pieces and place in a saucepan containing enough cold water to cover them. Add 1½ teaspoons of salt. Bring to the boil over a medium heat, then turn down the heat, put the lid on and simmer for 15–20 minutes until the potatoes are really tender. The water will become cloudy and the potatoes should literally crumble and fall apart when pierced with a fork. Drain the potatoes and set aside.
  2. Add the butter and 180ml buttermilk or crème fraîche to the pan (in which the potatoes were cooked), then place over a low heat until the butter is melted and the milk is almost at a simmer. Take off the heat.
  3. Return the potatoes to the pan and mash thoroughly, using a hand-held potato masher, until really smooth. You may add a little more buttermilk if the mash feels too firm, but it must be warmed through before adding. Stir in the parmesan and season with plenty of pepper.
  4. Serve piping hot – this is a must. (If not serving at once, you can reheat the mash carefully over a low heat, stirring to avoid it catching and burning on the bottom, which gives an unpleasant smoky flavour.)

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