Buttermilk Mashed Potatoes with Chives
Serves 6, yields 5 1/2 cupsIngredients:3 pounds russet potatoes (4 to 6 medium), peeled and cut into 1 1/2 to 2 chunksKosher salt6 to 8 tablespoons unsalted butter, at room temperature, cut into 4 pieces1 cup buttermilk, at room temperature 1/4 cup thinly sliced chives 1 small bunch)Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1 1/2 teaspoons kosher salt. Bring to a simmer over medium heat, partially covered, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain and return the potatoes to a saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes. Using a ricer, food mill, or potato masher, mash the potatoes. Stir in butter, 1 piece at a time, with a broad wooden spoon. Once the butter is absorbed, add the buttermilk …
I love to cook. Plain and simple. It’s one of my favorite things in life. However, the love of my kitchen goes beyond turning out a great meal. It has been a gathering place for my children, family, and friends along the many years of every day eating to celebrating. The kitchen is the heart of the home and a place to express our emotions …
