Buttermilk Mashed Potatoes Recipe - Los Angeles Times

Name: Buttermilk Mashed Potatoes Recipe - Los Angeles Times
Ingredients: 1 1/2 tablespoons Diamond Crystal kosher salt, plus more for seasoning; 1360 grams (3 pounds) russet or Yukon gold potatoes, peeled and cut into 2-inch chunks; 1 1/2 cups buttermilk; 113 grams (4 ounces; 1/2 cup) unsalted butter, plus 1 tablespoon for serving; 1 1/2 teaspoons freshly ground black pepper (optional); 2 tablespoons minced scallions (from 2 small or 1 large); 1 tablespoon minced chives

www.latimes.com

Tangy buttermilk lightens Thanksgiving mashed potatoes made with russet potatoes, which are drier and fluffier than other potato varieties.

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Ingredients

1 1/2 tablespoons Diamond Crystal kosher salt, plus more for seasoning
1360 grams (3 pounds) russet or Yukon gold potatoes, peeled and cut into 2-inch chunks
1 1/2 cups buttermilk
113 grams (4 ounces; 1/2 cup) unsalted butter, plus 1 tablespoon for serving
1 1/2 teaspoons freshly ground black pepper (optional)
2 tablespoons minced scallions (from 2 small or 1 large)
1 tablespoon minced chives