Not your usual mashed potatoes
By ALISON LADMAN
Want to truly elevate your mashed potatoes? Make them with your own butter and buttermilk.
The process is ridiculously simple. After culturing heavy cream, you run it through a food processor for several minutes until it separates into the solid fat (the butter) and the liquid (the buttermilk). If you have excess buttermilk, refrigerate it and use it to make pancakes the next day.
HANDMADE MUSTARD BUTTER AND
BUTTERMILK MASHED POTATOES
Start to finish: 25 hours
(1 hour active)
2 cups heavy cream
1/4 cup fresh buttermilk with live cultures
2 teaspoons brown mustard seeds
2 teaspoons yellow mustard seeds
4 pounds Yukon gold potatoes, peeled and halved
In a clean 2-cup liquid measuring cup, combine the cream and buttermilk. Cover tightly and let sit at room temperature for 24 hours.
To make the butter and buttermilk, place the cream mixture in the bowl of a food processor. Process on high. The mixture will initially thicken into a whipped cream, then it will separate into a liquid and solid. This process can take several minutes of processing, so be patient.
Once the mixture has separated into a solid (the butter) and a white liquid (the buttermilk), set a strainer over a bowl and pour the mixture through it. Set aside the bowl of buttermilk.
Fill a medium bowl with ice water and place the butter in it. Use your hands to gently knead the mixture together to create a large lump of butter. Remove the butter from the water and add fresh ice water to the bowl. Repeat the kneading process until the water is clear. Remove the butter from the water and set aside in a clean, dry bowl.
With a mortar and pestle, crust the brown and yellow mustard seeds. Stir the crushed seeds into the butter. Taste and season the butter with salt. Set aside.
Heat the oven to 350 F.
Place the potatoes in a large pot, then add enough water to cover by 1 inch. Salt the water, then bring to a boil. Cook until tender when pierced with a fork, then drain and transfer to a sheet pan. Bake for 10 minutes.
Using a food mill or a ricer, process the potatoes into a large bowl. Stir in 3/4 cup of the reserved buttermilk, 2 tablespoons of the mustard butter and salt, to taste. Serve with additional mustard butter on the side.
Nutrition information per serving: 390 calories; 210 calories from fat (54 percent of total calories); 23 g fat (14 g saturated; 0.5 g trans fats); 85 mg cholesterol; 42 g carbohydrate; 3 g fiber; 2 g sugar; 7 g protein; 270 mg sodium.
Rules for posting comments
Comments posted below are from readers. In no way do they represent the view of Oahu Publishing Inc. or this newspaper. This is a public forum.
Comments may be monitored for inappropriate content but the newspaper is under no obligation to do so. Comment posters are solely responsible under the Communications Decency Act for comments posted on this Web site. Oahu Publishing Inc. is not liable for messages from third parties.
IP and email addresses of persons who post are not treated as confidential records and will be disclosed in response to valid legal process.
Do not post:
- Potentially libelous statements or damaging innuendo.
- Obscene, explicit, or racist language.
- Copyrighted materials of any sort without the express permission of the copyright holder.
- Personal attacks, insults or threats.
- The use of another person's real name to disguise your identity.
- Comments unrelated to the story.
If you believe that a commenter has not followed these guidelines, please click the FLAG icon below the comment.