The key to perfect, fluffy spuds is not overworking them with an electric mixer; a ricer (or food mill, if you have one) or potato masher is the best tool for the job.

David Bonom
Recipe by Cooking Light November 2013

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Press potatoes through a ricer back into pan, or mash with a potato masher to desired consistency.

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  • Add buttermilk, milk, melted butter, kosher salt, and white pepper to potato mixture; stir well. Top with chopped fresh chives.

Nutrition Facts

190 calories; fat 4.6g; saturated fat 2.9g; sodium 335mg.
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