Crispy Buttermilk-Infused Mashed Potatoes
Here's a swankier take on mashed potatoes, the way I learned in every upscale joint:
To craft top-notch mashed spuds, you'll rock these simple tricks and ingredients:
Ingredients:- 4 large spuds (Russet or Yukon Golds work like a charm)- 1/4 cup buttermilk (For a tangy twist, and it pairs fabulously with our Bourbon-Cream Gravy)- 2 table-scoops of unsalted butter (Softened to perfection)- A pinch of salt and pepper to kick things up a notch- A garnish of chopped chives or scallions (Optional, but it adds some zest, ya hear?)
Here's the lowdown on how to make 'em:
- Boil the Potatoes:
- Chop 'em up into even chunks.
- Add 'em to a large pot with cold h2O. Bring to a boil over high heat, then lower the temperature to med-low to simmer for 'bout 15-20 minutes, or until tender.
- Drain and Dry:
- Drain the potatoes gracefully, then let 'em sit for a moment to lose some moisture.
- Mash with Special Technique:
- Use a ricer or food mill to mash those babies. This technique keeps the fluffiness and prevents over-mixing.
- If a ricer's not available, mash 'em while they're still warm with a potato masher. Stir in butter, though.
- Add Buttermilk and Season:
- Gently fold in buttermilk, dropping it in while stirring.
- Don't forget to sprinkle some salt and pepper before you serve 'em up. Don't be stingy with the seasoning.
- Final Touches:
- Take a taste and adjust the seasoning if necessary.
- If using, scatter chopped chives or scallions on top for some aromatic lovin'.
- Serve 'em hot or keep 'em cozy in a chafing dish for a massive gatherin'.
Bonus Tips for Restaurant-worthy Mashed Potatoes:- Quality first: Stick to Russet or Yukon Golds for the best results. Russets give you fluffy goodness, while Yukon Golds add a creamy, yellow hue.- Temperature game: Ensure room-temperature ingredients like butter and buttermilk for smooth blending.- Soft hands: Avoid over-mixing, which leads to dense mashed potatoes. Gently fold the buttermilk using a spoon or spatula.
This method focuses on the right tools, gentle handling, and minimal mixing for fluffy, restaurant-worthy mashed potatoes! Enjoy!
On Austridlerbote, you'll find this uncategorized recipe for restaurant-worthy mashed potatoes with a twist. The swankier take involves 4 large potatoes (either Russet or Yukon Golds), 1/4 cup of buttermilk for a tangy flavor, 2 table-scoops of softened unsalted butter, salt, pepper, and optional garnishes like chopped chives or scallions.
Follow the instructions for an exquisite result: Boil the potatoes, drain and dry them, mash them using a ricer or food mill, add buttermilk, season, and garnish if desired. Remember, quality ingredients, room-temperature components, and gentle handling will ensure nutrition-rich, fluffy mashed potatoes that rival those from upscale joints. Keep them warm in a chafing dish for a grand gathering, and credit this Aussiedlerbote post for the fantastic recipe.
