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    Home » In the Kitchen » Side Dishes » Bobby Flay's Mashed Potatoes with Buttermilk

    Bobby Flay's Mashed Potatoes with Buttermilk

    Published: Nov 23, 2014 · Modified: Oct 19, 2019 by Eric Samuelson

    Jump to Recipe Print Recipe

    These mashed potatoes are so good that you don't need to add any gravy!

    Bobby Flay Mashed Potatoes with Buttermilk

    Everyone has their own idea on how mashed potatoes should be made.

    I love them as sorts of ways, chunky, smooth, creamy, smoky, cheesy, etc. I would love to try out everyone's different methods.

    Each Thanksgiving I make sure to look out for another mashed potatoes recipe to try.

    This year, I selected Bobby Flay's Mashed Potatoes with Buttermilk. This recipe was from the Thanksgiving special, Thanksgiving at Bobby's.

    Bobby Flay Buttermilk Mashed Potatoes

    How to Make Buttermilk Mashed Potatoes

    Below you will find my cooking notes for this recipe.

    1. I followed the recipe almost perfectly with one exception. I had to leave out the green onions.

    I can't stand them. It always drive me nuts when you order something and they dump green onions all over it. But I do not think that this omission disqualifies me from telling you what I thought of the texture of the potatoes and the flavor with the buttermilk in it.

    2. I didn't even need close to the amount of buttermilk called for. If I would have added even the low estimate I would have had soup.

    I had the same issue last year when I tried his Smoked Paprika Mashed Potatoes. That one I wasn't as careful with. Just slowly add the buttermilk until it's the consistency you want.

    3. The recipe calls for you to warm up the buttermilk mixture. This is important because then you aren't adding cold dairy to your hot potatoes, especially if you are going to serve them immediately.

    4. I love the flavor the buttermilk brings to the party. It's a simple replacement for just using milk, yet add so much more flavor. Just as buttermilk does with pancakes and biscuits.

    Sometimes I skip it when I don't have any on hand, but when I do go for it I was always satisfied that I did.

    5. The recipe calls for you to run the potatoes through a food mill. I do indeed have an Oxo Food Mill that I just love and use often.

    Running the potatoes through the food mill will produce a better texture than just using a regular potato masher. You are less likely to overwork the potatoes making them gummy.

    You can also use a potato ricer (read my post on why to use a potato ricer). It is a little more work but I think it does an even better job.

    If you have never of these, then use a potato masher, just try not to overwork the potatoes.

    Bobby Flay Buttermilk Mashed Potatoes

    I absolutely love the buttermilk in the mashed potatoes.

    They still do not top my favorite mashed potatoes recipe ever, Alton Brown's Whipped Potatoes, but these are quicker and easier to make that than recipe. I definitely would make these again, but under no circumstance will I ever add green onions! Leeks on the other hand 🙂

    Bobby Flay Buttermilk Mashed Potatoes

    Bobby Flay's Buttermilk Mashed Potatoes

    A recipe from Bobby Flay for delicious buttermilk mashed potatoes. Recipe is by Bobby Flay. The instructions are written in my own words.
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    Servings: 6 people
    Author: Bobby Flay

    Ingredients

    • 4 pounds Gold potatoes peeled & diced
    • 8 tbsp butter diced
    • 2 ⅓ - 3 cups buttermilk
    • freshly ground black pepper to taste
    • kosher salt to taste
    • 2 chopped green onions optional

    Instructions

    • Peel and cut the potatoes into 2-inch cubes
    • Add the potatoes to a large pot. Add enough water to just cover.
    • Bring to a boil, then simmer until potatoes are fork tender. Drain the potatoes.
    • In a small pan, mix together the butter and the buttermilk. Just heat to a bare simmer.
    • Run the potatoes through a food mill if you have it or use a potato masher to mash them.
    • Slowly add in the warm buttermilk mixture. Stop and stir, you may not need all the buttermilk.
    • Season to taste. Add green onions if using.
    Tried this recipe?Mention @eatlikenooneelse or tag #eatlikenooneelse

    This post includes affiliate links. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.

    « Difference in Types of Sweet Potatoes or Yams
    Thanksgiving at Bobby's Recap »

    Reader Interactions

    Comments

    1. Nancy Hoge

      July 04, 2019 at 2:33 pm

      Where is the recipe ?????

    2. Eric Samuelson

      July 05, 2019 at 6:31 am

      I am sorry, the recipe card was missing. I fixed the issue. Thanks for bringing this to my attention 🙂

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    Nice to Meet You,

    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

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