I like to make this mash when I’m baking oven-fried chicken – the tang of the buttermilk paired with potato makes for a decadently rich mash. Make sure you use lots of freshly ground black pepper.
- 6 medium potatoes, about 1 kg, peeled and cut into 3 cm pieces
- ½ teaspoon salt for the cooking water
- 60 g unsalted butter, melted
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper, to serve
- 250 ml buttermilk, at room temperature
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley
- Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until very tender, about 15 minutes, testing with the point of a sharp knife. Drain the potatoes and return them to the saucepan over low heat for 1 minute to ensure any excess water has evaporated.
- Mash the potatoes until smooth. Stir in the butter, sea salt and pepper. Add the buttermilk and beat until creamy. Taste and add more sea salt and pepper if needed.
- Transfer to a serving dish, drizzle with olive oil and sprinkle with parsley and pepper. Serve immediately.
Tip: use floury (starchy or roasting) potatoes.
This is an edited extract from The Potato Cookbook by Dale Whybrow published by Hardie Grant Books RRP $24.99 and is available in stores nationally. Image credit: Ben Cole.
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