Any good cook has a handful of mashed potato recipes in their repertoire. I like Cheddar/Jalapeno mashers, Garlicky Red Bliss Mashers and Bacon Gouda Mashers but my all time favorite is Buttermilk Mashed Potatoes.
Once again, this recipe takes me back to my time spent in the Greek and Soul Food kitchens of Birmingham Alabama as I was making my initial foray into the world of professional cooking and eating. I’ve altered the recipe just a little from its’ original form [I know most of y’all have little use for recipes that call for 10 pounds of potatoes] but it’s inherently the same as the one I learned in the great state of Alabama.
Here’s my homage to great old Deep South diners like Family Reunion Cafe and The Smokehouse, long gone but not forgotten by anyone that ever had the pleasure of either working or eating there.
3 lbs Potatoes, Russet,
1 c. Buttermilk
2 oz. Butter
Pepper, Black, cracked
* Peel potatoes
* Cut each potato into 1/6ths
* Rinse thoroughly
* Steam potatoes for 15 minutes
* Remove from steamer and rinse with cold water
[ cooking note: this removes some of the starch and prevents the potatoes from becoming gummy ]
* Steam for 15 minutes more or til potatoes are tender
* Remove from steamer and place in large mixing bowl
* Take a wire whip and beat potatoes as you add the buttermilk and butter
[ cooking note: Some folks like to use a potato masher or ricer but one of the best chefs I ever trained under only used a heavy duty wire whip ]
* Add salt to taste
* Crack the black pepper over the potatoes as a garnish [ this prevents the pepper from turning the potatoes gray]
Voila. This is my all time favorite mashed potato recipe. It makes the perfect accompaniment to Fried Chicken, Country Fried Steak, Meatloaf or any number of other Deep South classics.