Eat & Drink
Originally published on Tuesday, 11th November 2008
Buttermilk Mashed Potatoes
Serves 4 as a side dish
Traditionally buttermilk was the leftover liquid left at the bottom of the butter churn after all the cream had been turned into butter. Nowadays it is largely just milk that has had a souring culture to it. You can find buttermilk in health food stores and in most supermarkets.
Ingredients
1.5 kg floury potatoes, peeled and cut into quarters
300 ml buttermilk, set aside to come to room temperature
150 grams of butter
Sea salt
Freshly grated black pepper
Instructions
Place the potatoes in a large pot and add an inch of two of water. Bring to the boil and cover tightly. The aim is to steam the potatoes rather than boil them mercilessly into sludge. Steam for 12-15 minutes or until tender when pierced with a knife.
Drain the water off from the potatoes and return to the pot. Add the butter and mash with a fork or a potato masher until reasonably smooth. With a wooden spoon, stir in the buttermilk and whip it through until the potatoes are light and fluffy. Add salt and pepper to taste.
Serve hot.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk
