Buttermilk mashed potatoes from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 143) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast capon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on June 02, 2025

    It's always a ricer for mash in this house and we loved the lightness & tang of the buttermilk (much more so than the usual sour cream). I stirred in some chives and we ate this with some saucy chicken thighs & peas. I am really not sure why it took me so long to try buttermilk mash ?!?!

  • Lepa on March 09, 2021

    This isn't as decadent as cream/sour cream version in her Family book but it was delicious! Like the other poster, I used a ricer.

  • anya_sf on March 29, 2020

    I used a ricer instead of a food mill; the texture was very smooth. Good, tangy flavor.

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