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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Buttermilk Mashed Potatoes


5 large Idaho potatoes, peeled and cut into even-sized large chunks

water to cover potatoes

2 Tbsp salt

1/4 pound cold unsalted butter, cut into 1-inch cubes

1/2 cup cream cheese, cut into cubes

1 cup buttermilk, heated

1 tsp salt

3/4 tsp fresh ground black pepper

1/4 cup fresh parsley, chopped


Use the first 2 tablespoons of salt in the water to cook potatoes. Cook over medium heat until fork tender. Do not overcook; they will break up and absorb the water, resulting in a watery and less tasteful final product. Drain off all excess water and allow potatoes to sit in the dry, warm pot for 2 minutes. This will evaporate any excess moisture. Place potatoes in a mixing bowl. Using a whip attachment, begin to whip the potatoes on medium speed, breaking up the large pieces. Add butter cubes and cream cheese cubes a few at a time and mix until well blended. Turn your mixer down to a low speed and add buttermilk, salt, and white pepper. Fold in the parsley just before serving.

Yield: 6–8 servings


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