Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes

TIME/SERVINGS
Total: 1 hr 30 mins
Active: 35 mins
Makes: 10 to 12 servings

You know why mashed potatoes in good restaurants taste better than yours? Copious amounts of butter and cream are a start, but a special technique is also used.

The rules: Don’t cut the potatoes too small (they’ll absorb too much water); start with cold water and salt the heck out of it; let the potatoes “steam dry” after you drain them; for the best texture, use a food mill; and don’t overmix the potatoes (they’ll get gluey!). Enjoy.

What to buy: Russet potatoes work best for mashers, but Yukon Golds are great, too.

Buttermilk gives these potatoes a nice tang. Be sure to keep the buttermilk at room temperature and add it at the end. Heating it causes it to separate.

INGREDIENTS

• 8 pounds russet potatoes
  
• 3/4 cup heavy cream
• 3 large onions, chopped
• 1 pound sliced bacon
• 6 tablespoons unsalted butter (3/4 stick), cut into small pieces
• 1 cup buttermilk, at room temperature

INSTRUCTIONS

1. Peel and halve potatoes lengthwise. Cut each half into quarters. Place cut potatoes immediately into a large pot filled with cold water to prevent oxidation. Add more cold water to cover potatoes by at least 4 inches. Season water well with salt (it should taste like salt water).
2. Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels. Add the onions to the bacon grease in the skillet, and fry until tender, stirring constantly. Drain excess grease.
3. Bring potatoes to a boil over high heat. Once boiling, reduce heat to medium low and simmer, uncovered, until potatoes are completely tender and just beginning to fall apart, about 20 minutes.
4. Drain potatoes in a large colander and let them sit, undisturbed, to steam dry for about 5 minutes. (Steam drying allows much of the excess moisture to evaporate from the potatoes, so you can add more cream and butter later!) Taste the potatoes to see how salty they are.
5. Meanwhile, heat cream and butter in a small saucepan over medium heat until mixture is hot and butter is melted; do not boil. Remove from heat and season with freshly ground black or white pepper, and, if necessary, salt.
6. Pass cooked potatoes through a food mill or potato ricer into a large pot. Crumble in the bacon, and stir in the onions. Those who are not worried about fat can also stir in about 2 tablespoons of bacon grease. Pour hot cream-and-butter mixture into potatoes and fold in using a large rubber spatula. Fold in room-temperature buttermilk, being careful not to overwork potatoes.
7. Taste potatoes, and, if necessary, adjust seasoning.

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.