Emily's Hot Dish

These mashed potatoes are everything that a mashed potato should be: fluffy, smooth, creamy, and starchy with a slight tang and buttery richness. I started making them several years ago for a Cook's Illustrated Thanksgiving (this is a traditional Thanksgiving where all the food is made from Cook's Illustrated recipes) and now it’s the only way we ever have mashed potatoes. The recipe is easily scalable so you can make a lot or just enough for two. It reheats well, so I always make enough for leftovers. If you’re making a large and complex meal, you can easily make this ahead and keep it warm in a crock-pot. 

You will need: 
  ● 1 pound potatoes
  ● ⅓ cup buttermilk
  ● 3 T butter
  ● salt

Specialty cookware: 
  ● standing mixer with paddle attachment
  ●potato ricer

The best potatoes for this are Yukon Gold. If you can't find those, another medium-starch potato will be fine. Avoid high-starch potatoes like Russets (traditional "baking potato" potatoes).

Begin by placing a large pot of salted water on the stove. Do not boil the water yet. First, peel and dice the potatoes into 1" pieces. Place the potatoes into the cold water and turn the heat to high. 

While the potatoes are boiling, melt the butter. When it is melted, slowly whisk in the buttermilk. It's ok if the cold buttermilk causes the butter to harden into little bits. Set this mixture aside. 

Boil the potatoes until they are cooked through, about 18 minutes. You will know the potatoes are done when they break apart when a paring knife is inserted. Drain the potatoes in a colander. 

Place your potato ricer over the bowl of your stand mixer. Fill the ricer with cooked potato pieces, then press them through. Repeat until all the potato pieces have been riced. 

Pour the buttermilk/butter mixture over the riced potatoes. Fit your mixer with the paddle attachment and mix the potatoes and dairy until homogenous and fluffy. Serve piping hot. 

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