Buttermilk Mashed Potatoes With Country Mustard
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
42
Sourness
33
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 tbsps
Dijon Mustard (coarse-grained)1.5 cups
Buttermilk (or more)Directions:
1
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes
2
Drain
3
Transfer potatoes to large bowl
4
Melt butter in medium saucepan over medium heat
5
Whisk in Dijon mustard
6
Remove from heat and whisk in 1 1/2 cups buttermilk
7
Using handheld electric mixer, beat potatoes until smooth
8
Gradually beat in buttermilk mixture
9
Season to taste with salt and pepper
10
Beat in additional buttermilk if dry
11
(Can be prepared 2 hours ahead
12
Cover and let stand at room temperature
13
Rewarm in microwave-safe bowl until heated through, about 5 minutes
14
) Sprinkle chopped fresh parsley around edge
15
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes
16
Drain
17
Transfer potatoes to large bowl
18
Melt butter in medium saucepan over medium heat
19
Whisk in Dijon mustard
20
Remove from heat and whisk in 1 1/2 cups buttermilk
21
Using handheld electric mixer, beat potatoes until smooth
22
Gradually beat in buttermilk mixture
23
Season to taste with salt and pepper
24
Beat in additional buttermilk if dry
25
(Can be prepared 2 hours ahead
26
Cover and let stand at room temperature
27
Rewarm in microwave-safe bowl until heated through, about 5 minutes
28
) Sprinkle chopped fresh parsley around edge