Buttermilk mashed potatoes with leeks and chives from Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes (page 346) by Cook's Illustrated Magazine

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Notes about this recipe

  • jenmacgregor18 on August 24, 2021

    Outstanding! Instead of cooking potatoes in water, then draining and adding milk, butter, etc- you cook in just enough buttermilk, water, and butter until tender. They have you add a little baking soda to the cooking liquid, so the acid of the buttermilk doesn't slow down the cooking. Then turn up the heat to cook off extra moisture. Mash in the pot with butter & fresh buttermilk. Chives and leeks put it over the top.

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