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    Buttermilk Mashed Potato

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    Buttermilk Mashed Potato

    The mildly acidic buttermilk adds a fresh, light flavour to these fluffy mashed potatoes. Alter the flavourings to taste - for example, instead of chives, use freshly grated nutmeg.

    • Vegetarian
    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6


    • 1.25kg potatoes, peeled and cut into large chunks
    • 100g unsalted butter
    • 3 tbsp double cream
    • 150ml buttermilk
    • 15g pack fresh chives, finely snipped


    1. Cook the potatoes in a large saucepan of boiling water for 20 minutes, or until tender when pierced with a knife. Remove from the heat, drain and cover with a tea towel. Leave to steam for 5 minutes.
    2. Meanwhile, melt the butter, cream and buttermilk together in a small saucepan over a low heat. Push the cooked potatoes through a mouli-légume or ricer and return to the saucepan. (Alternatively, mash the potatoes vigorously in the saucepan.)
    3. Using a wooden spoon, beat the warm buttermilk mixture into the potatoes. Season, place in a warmed serving bowl and sprinkle with the chives at the last minute.

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    Cook's tips

    For the fluffiest textured mash, choose floury potatoes such as King Edward. A mouli-légume or ricer will give the mash the best, lump-free texture.


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