My kids love mashed potatoes.  I think its the creaminess texture they adore.  I made these with Yummy Ranch Style Chicken I found from fellow foodie, Pioneer Woman.

Buttermilk Mashed Potatoes

 

 This was definitely a crowd pleaser these two combined, and it was SIMPLE to make… which was the best part!

 

Start by placing a large pot with 4 quarts of water to boil with 2 tablespoons of salt. While the water is boiling peel and chop yukon gold potatoes into 1 1/2-inch cubes.

 

Then, add the chopped potatoes to the boiling water.

Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork. 

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

 

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth.

As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

Buttermilk Mashed Potatoes with Yummy Style Chicken

 

Enjoy!

 

Buttermilk Mashed Potatoes

(adapted from Ina Garten)

Kosher salt

3 pounds boiling potatoes, such as Yukon gold, peeled

1/2 cup milk

1/4 pound (1 stick) unsalted butter

3/4 to 1 cup buttermilk

1/2 teaspoon freshly ground black pepper

 

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.