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Mashed Potatoes with Buttermilk and Chives

Name: Mashed Potatoes with Buttermilk and Chives
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 7 medium-sized round potatoes, peeled and cut into chunks; 1/4 cup (60 ml) butter; 3/4 cup (180 ml) buttermilk, approximately; 1/4 cup (60 ml) fresh chives, chopped; Salt and pepper

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Preparation 15 min
Cooking 15 min
Servings 6

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 7 medium-sized round potatoes, peeled and cut into chunks
- 1/4 cup (60 ml) butter
- 3/4 cup (180 ml) buttermilk, approximately
- 1/4 cup (60 ml) fresh chives, chopped
- Salt and pepper

Preparation

- In a large pot, cook the potatoes in salted boiling water until tender, about 15 minutes. Drain.
- With a potato masher, crush the potatoes with the butter. With an electric mixer, purée the potato mixture with the buttermilk and chives. Season with salt and pepper.

Note from Ricardo

Whitish and with a sour taste, buttermilk is, in theory, the liquid that separates from the cream when making butter. Buttermilk found in supermarkets today is manufactured differently: it is skim milk or partly skimmed milk with added bacterial culture. It comes in a quart container: if you buy it to only make this mashed potato recipe, you can use the remaining to make a dressing with fresh herbs, add to smoothies or to prepare pancake batter. It is also used in the preparation of several cakes and muffins. Once opened, the buttermilk will keep for one week in the refrigerator or three months in the freezer.

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Mashed Potatoes with Buttermilk and Chives

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Ingredients

Preparation

Note from Ricardo

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