Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them." -Nora Ephron, Screenwriter
The refrigerator light goes on...
The key to good mashed potatoes is in the buttermilk / milk combination. The buttermilk adds richness and tartness, with no fat and the milk adds creaminess. The butter is used here only as a flavor enhancer.
Buttermilk - What is it?
Originally this was the sour liquid that is left after churning butter from milk. Buttermilk is now made by culturing milk. The fermented product is rich and creamy but still tart. This makes it a great choice, as it's low in fat, since most buttermilk is usually made with skim milk. This can be used instead of milk in soups and sauces, but must be heated gently or it will curdle. Buttermilk can be salty, so check the package.
These do not keep very well. This recipe requires Roasted Garlic.
3 quarts
water
1 lb
Yukon Gold potatoes
2 tsp
unsalted butter
1/3 cup
non-fat buttermilk
1/3 cup
2% milk
1/2 tsp
salt
4 cloves
roasted garlic
Place the water in a large stock-pot over high heat.
Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes, until slightly soft in the middle. They should give when squeezed.
Remove from heat and drain water. Add butter, buttermilk, milk, salt and roasted garlic. Mash potatoes until creamy and the roasted garlic is well blended. I like to leave some chunks of potatoes. If you like them smooth, be careful because over mashing will result in pasty potatoes.
