Imagine a side dish so irresistibly creamy and luxurious that it steals the spotlight from the main course. Our Chive and Buttermilk Mashed Potatoes are not just another potato recipe – they're a culinary revelation that will transform your dinner table from ordinary to extraordinary! With a perfect balance of tangy buttermilk, rich butter, and fresh chives, these mashed potatoes are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes
- 1/2 cup buttermilk
- 1/4 cup butter
- 1/4 cup chopped chives
- Salt and pepper to taste
Instructions
- Wash the potatoes thoroughly under cold running water, removing any dirt or blemishes. Peel the potatoes if desired, or leave the skin on for added texture and nutrition.
- Cut the potatoes into evenly sized chunks, approximately 1-inch cubes, to ensure uniform cooking. This will help the potatoes cook evenly and quickly.
- Place the potato chunks in a large pot and cover completely with cold water. Add a pinch of salt to the water to enhance the potato flavor during cooking.
- Bring the water to a rolling boil over high heat. Reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
- While the potatoes are cooking, warm the buttermilk and butter together in a small saucepan over low heat. This will prevent the buttermilk from cooling down the potatoes when added.
- Once potatoes are fully cooked, drain them thoroughly in a colander, shaking to remove excess water.
- Return the potatoes to the hot pot and mash using a potato masher or ricer. For extra smooth potatoes, use an electric mixer on low speed.
- Gradually pour in the warm buttermilk and butter mixture, folding and stirring to create a creamy consistency.
- Season with salt and freshly ground black pepper to taste, mixing thoroughly.
- Fold in the chopped chives, reserving a small amount for garnish.
- Transfer the mashed potatoes to a serving dish, creating a small well in the center. Add the remaining chives on top as a garnish.
- Serve immediately while hot, offering additional butter or chives on the side if desired.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Start with cold water: Always begin cooking potatoes in cold water to ensure even cooking from the inside out.
- Don't overwork the potatoes: Mash gently to avoid a gluey texture. A potato masher or ricer works best.
- Warm your dairy: Heating buttermilk and butter prevents the potatoes from cooling down and maintains that dreamy, smooth consistency.
- Season generously: Taste and adjust salt and pepper throughout the cooking process for maximum flavor.
- Serve immediately: Mashed potatoes are best enjoyed hot, so time your preparation to serve right away.
- For extra richness, you can add a splash of heavy cream or a dollop of sour cream along with the buttermilk.Pro tip: If you have leftovers, these mashed potatoes reheat beautifully with a little extra butter or cream to restore their creamy texture!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
