2 pounds Yukon gold potatoes, peeled and quartered
6 tablespoons unsalted butter, cut into pieces
1 cup buttermilk
6 tablespoons water
1/8 teaspoon baking soda
Salt and pepper
1. Add potatoes, 2 tablespoons butter, 3/4 cup buttermilk, water, baking soda, and 1/2 teaspoon salt to Dutch oven and stir to combine. Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes. Remove lid and cook over medium heat until liquid has nearly evaporated, about 3 minutes.
2. Off heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy. Season with salt and pepper. Serve.
This recipe is from the 2010 Cook's Country Annual. I love mashed potatoes and happened to have some leftover buttermilk. I think I was expecting these to be tangier from the buttermilk and they really weren’t. In fact, they tasted just like normal mashed potatoes made with milk and butter to me. Still good, just not what I was expecting.
Shown here with Smoked Pork.