Thanksgiving – Mashed Potatoes

No need to get fancy with a potato ricer or food mill.  Use one of those big mashers or just a couple of forks.  Keep it “rustic”.

Buttermilk Mashed Potatoes


  • 3 – 4 pound yukon gold potatoes – peeled
  • 1 pound butter
  • 1 cup buttermilk
  • 1/2 cup milk
  • Kosher Salt
  • Pepper


Boil peeled potatoes until very tender.  (Key to boiling potatoes, put them in the pot with cold water and kosher salt then place on heat and let the water and potatoes reach a boil together.)   Might take about 20 minutes.  I like to take mine to the point where they fall apart when touched with a knife.

Strain potatoes and return to the pot and place back on burner where cooked – however the burners heat source should be turned off. (This to remove the excess moisture still in the potatoes.)

Heat milk and butter over love heat.  Just want to melt butter and warm the milk – no need to even simmer.

Once heated, add this to the potatoes and begin Mashing.  (Keep it rustic – chunks are ok.)

Next add buttermilk, salt & pepper and stir.

Taste and adjust seasoning with Salt and Pepper


Sure, you can add roasted garlic or any other aromatics like herbs.  Have some with it – this is just a great potato base.
Giving Thanks

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