Brie, Pear, and Pistachio Mini-Phyllo Cups
Brussels Sprouts with Bacon and Herbs
If you are a regular reader, this Sunday dinner might look vaguely similar to last week's menu. I was in the mood for a hearty beef stew, but the brief warm up made that kind of meal a little less desirable. There are certainly no complaints from my family when it comes to roast chicken and potatoes, so they are back on the menu.
How many of you watched your mother or father make mashed potatoes without a recipe? Yeah, me too. It was a little bit of milk and butter and that was that. Nothing wrong with that approach to cooking, but I like to have a recipe that will ensure consistency in taste and texture each time.
Buttermilk is used in lieu of the usual milk or cream. In order to keep the buttermilk from curdling, it must be at room temperature and then combined with the melted butter before folding into the potatoes. I prefer to use my potato ricer to mash the potatoes, but you can use any tool of your choice. Serve them immediately with an extra pat of butter and a garnish of chopped fresh chives. Then watch your family mound these fluffy, creamy, and slightly tangy taters on their plates.
Buttermilk Mashed Potatoes
3 pounds Yukon Gold Potatoes, peeled and cut into 1-inch chunks
9 Tablespoons (4 1/2 ounces) unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
2 Tablespoons chopped fresh chives
Place the potatoes in a large pot and cover with 1-inch of cold water. Add 1 1/2 tablespoons of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until potatoes break apart when a paring knife is inserted, about 18-20 minutes. Drain potatoes. Mash the potatoes using a ricer or masher. Mix the melted butter and buttermilk in a small bowl. Add the buttermilk mixture to the potatoes and, using a rubber spatula, fold gently until just incorporated. Season with salt and garnish with chives. Serve immediately. Enjoy!
Source: Adapted from Cook's Illustrated, November 2005