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Mashed Red Bliss Potatoes

Photo: Mikkel Vang
Yield Makes 6 to 8 servings

Ingredients

  • 5 pounds medium Red Bliss potatoes
  • Kosher salt and pepper
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 3/4 cup buttermilk
  • 1/4 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons chopped fresh chives

Nutrition Information

  • calories 341
  • caloriesfromfat 40 %
  • fat 15 g
  • satfat 9 g
  • cholesterol 40 mg
  • sodium 163 mg
  • carbohydrate 47 g
  • fiber 5 g
  • sugars 4 g
  • protein 7 g

How to Make It

  1. Place the potatoes, skins on, in a large pot and cover with cold water. Bring to a boil and add 2 1/2 tablespoons salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, buttermilk, cream, nutmeg, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Mash the potatoes with a handheld masher. Fold in the chives before transferring to a serving dish.

    Make-Ahead Note: The potatoes can be made up to 2 hours in advance and kept warm in a double boiler or Crock-Pot. If the potatoes are chilled and then reheated, they will turn dry and pasty.