It’s okay to admit it. We all know it’s true. The best part of dinner, especially when it’s a holiday dinner, is the side dishes. And when the side dishes are rocked with flavor, the main dish can just scooch on over to the sidelines. Unless you’re slathering a turkey with hot and spicy sauce (like I did), because then we’ve got a match!
When you’re operating in the multiple side dish zone (which seems to be the theme of nearly each and every Thanksgiving table) it’s a good idea to keep those recipes simple. Complicated, overwrought 182 ingredient recipes just aren’t what the frazzled home-cooking-hostess needs when guests will be sampling a bite of this and a dig into that and complicates the beauty in simplicity that our palates crave when loading our buffet plate into a mound of food that would serve a family of four.
Simple you say? Let’s go with it. But don’t make it boring. Let’s add 2 different ingredients to the basic mashers to make them smashers. Yes, I did say that.
This buttermilk mash is part of my Bold & Spicy Thanksgiving feast created for Go Bold With Butter. Of course after making this recipe, I learned a few new potato tricks from Aimee’s post on Secrets to the Best Mashed Potatoes. I’ll definitely be incorporating secret #1 into my next batch. You definitely need her tips in your mashed potato arsenal.
About the recipe:
These decadent 5-ingredient mashed potatoes start off with your basic russet or Yukon Gold potato that has a dryer, lighter texture when mashed. Save the waxy white or red potatoes when your tater needs to hold up to the blanketing of mayo (or yikes! Miracle Whip) and mustard link in my favorite potato salad,
Instead of cream or milk, I use buttermilk to give the potatoes a bright tang. And butter. Always Real® Seal butter.
To tang it up even more, freshly crumbled blue cheese is stirred in and then tops the potatoes again. Please, please, please, crumble your own fresh blue cheese rather than buying the pre-packaged crumbles. There’s a difference you most certainly will taste.
- 2 1/12 pounds russet potatoes
- 1 teaspoon kosher salt, plus more for seasoning
- ⅔ cup buttermilk
- 6 tablespoons butter
- 4 ounces blue cheese, crumbled, plus more for garnish
- ¼ cup chives, plus more for garnish
- Freshly ground black pepper
- Peel potatoes and rinse under cold water. Cut each potato into quarters and place in 4-quart saucepan. Cover with cold water and bring to boil. Add 1 teaspoon kosher salt; then reduce heat to low boil. Cook until potatoes are tender and easily pierced with fork, about 12 minutes.
- Meanwhile, heat buttermilk and butter together in small saucepan over medium heat until butter has melted and mixture is hot but not boiling.
- Drain potatoes, return to pot and warm over low heat 1-2 minutes for the moisture to evaporate. Use ricer, potato masher or food mill to mash potatoes. Stir in buttermilk and milk mixture ⅓ cup at time until potatoes are consistency you prefer. Stir in crumbled blue cheese and chives and season with kosher salt and freshly ground pepper to taste. Garnish with additional blue cheese and chives.
This recipe was created as part of my partnership with Go Bold With Butter. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.