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Buttermilk Potato Purée
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| Author: | Steven Brown
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4 large russet potatoes, peeled
Kosher salt
1/2 lb. unsalted butter
1/2 c. heavy whipping cream
1/2 c. buttermilk
Salt and pepper to taste
Peel and rinse potatoes. Place in large pot of cool water; add salt and bring to simmer. Cook until potatoes are
tender, but not falling apart. Drain potatoes and run through food mill or potato masher. Keep warm.
In small pan, melt butter and add cream; add to potatoes and incorporate. Whisk in buttermilk, and season with salt and pepper. Serve immediately. Serves 8.
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