These mashed potatoes are so good that you don’t need to add any gravy!
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.
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.
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’s Buttermilk Mashed Potatoes
- 4 pounds Gold potatoes peeled & diced
- 8 tbsp butter diced
- 2 1/3 – 3 cups buttermilk
- freshly ground black pepper to taste
- kosher salt to taste
- 2 chopped green onions optional
- 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.
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