Creamy Buttermilk Potatoes - Alison Roman
My favorite way to make mashed potatoes—a little lumpy, very creamy, lots of butter, some buttermilk for tang, and lots of black pepper and chives.
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Cooking tools:
- Potato ricer
- Potato masher
- Colander
- Pot
- Wooden spoon
- Stove
- Fork
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 2 pounds russet potatoes , peeled and cut into large chunks
- 2 pounds yukon gold or other creamy potato , peeled and cut into large chunks
- Kosher salt
- 1 ½ cups heavy cream
- 1 cup buttermilk , whole or 2% milk
- 4 garlic cloves, smashed
- Freshly ground black pepper
- ½ cup (1 stick) unsalted butter , plus more for serving
- ½ cup finely chopped chives
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