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Recipe Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    20 mins

30 minutes Vegetarian Fusion Vegetable Lunch Dinner Appetizer

What You Will Need

Ingredients

  • 1/2 pot of water
  • 2 lbs. russet potatoes, peeled and quartered

Seasoning

  • 1 tsp. salt
  • 1 tsp. fresh chopped parsley, for garnish

Sauce Mix

  • ⅓ cup milk
  • 4 Tbsp. butter
  • ⅓ cup buttermilk (warmed)
  • 2 tsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
  • 1 tsp. black pepper (reserve ½ tsp. for topping)

How to make it

  1. Fill a stock pot ½ way with water and salt, followed by the quartered potatoes and let come to a boil. Once boiling, let cook about 15-20 minutes for the potatoes to be tender. If they still aren’t tender, keep them boiling until fork tender. 
  2. Once tender, drain and put back into the pot. Using a potato masher, mash up the potatoes well. 
  3. Add in the milk, butter, buttermilk, Lee Kum Kee Panda Brand Dipping Soy Sauce, ½ tsp. black pepper and continue to mix and smash until smooth and creamy.
  4. Garnish with black pepper and fresh chopped parsley.

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