Whether it’s served with Country-Fried Steak or Sunday Pot Roast this golden, garlic-and-chive-flecked mashed potato recipe—with a buttermilk tang—is going to be served at our house. These are wonderful on their own but stupendous as a boat for gravy.
Makes 4 servings
2 POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO CHUNKS
¼ CUP MILK
½ CUP BUTTERMILK
1 GARLIC CLOVE, MINCED
4 TABLESPOONS (½ STICK) BUTTER
2 TABLESPOONS CHOPPED FRESH CHIVES
1 TEASPOON SALT
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
1. Place the potatoes in a pot with cold, salted water to cover. Bring the water to a boil over medium-high heat, turn the heat to medium-low, and simmer, uncovered, until the potatoes fall apart easily when pierced with a fork, 10 to 15 minutes.
2. Meanwhile, heat the milk, buttermilk, garlic, and butter in a small saucepan over low heat. Make sure it doesn’t boil. Keep the liquid warm until the potatoes are done.
3. Drain the potatoes in a colander, then transfer them to a large bowl. Using an electric mixer, whip the potatoes while slowly pouring in the hot buttermilk mixture. Add enough of the mixture to make the potatoes creamy. You may need more or less buttermilk depending how dry or wet the potatoes are. Mix in the chives, salt, and pepper and serve.
SOUTHERN SIMPLE: If you’re not in the habit of keeping buttermilk, grab some powdered buttermilk from your grocery’s baking section and you’ll always have some on hand.
SOUTHERN MOTHER: One cup of just about any vegetable puree can be folded into the potatoes; try cauliflower, carrots, or green peas.