Name: Hell’s Kitchen Red Skin Mashed Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 ¾ lb. red bliss potato, peeled and cut into 1-inch cubes; 3 Tbsp. unsalted butter, softened; 2/3 a C. of buttermilk, warmed; 1/2 tsp. rosemary; 1/2 tsp. sage; 1/2 tsp. thyme; 1/2 tsp. Kosher Salt to taste; 1/2 tsp. Ground Pepper to taste

Potatoes that are high starch are the best potatoes to prepare mashed potatoes like Russet potatoes and medium-starch potatoes known as Yukon Golds. These varieties of potatoes contain the lowest amount of moisture of all potatoes. You always want to use potatoes that are as dry as possible.

How to Make Buttermilk Red Bliss Mashed Potatoes Recipe

Step 1. Bring 4 quarts of water in a large-sized pot and 2 Tbsp of salt to a boil. In the meantime, cut the red bliss potatoes into 1 ½ in. cubes and add cubes to the boiling water. Get the water back to a boil again, reduce the heat continue cooking uncovered on simmer for 10 to 15 minutes, till the red bliss potatoes come apart easily when punctured with a fork.

Step 2. In the meantime, heat the butter and milk in a small-sized saucepan, do not let boil. Set in reserve until the red bliss potatoes are finished cooking.

Step 3. When bliss potatoes get tender, drain the potatoes in a strainer. Place the red bliss potatoes through a potato ricer or food mill and return them to the pot over low heat. Run all the red bliss potatoes completely through a ricer or food mill.

Step 4. Once the red bliss potatoes are mashed, stir in the hot butter -and-milk mixture with a whisk or spatula. Combine an ample amount of buttermilk to make sure the potatoes get creamy. Now add 2 tsp of salt and pepper, to taste, and serve hot.

Hell’s Kitchen Red Skin Mashed Potatoes

4 from 3 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

These varieties of potatoes contain the lowest amount of moisture of all potatoes. You always want to use potatoes that are as dry as possible.

Ingredients

1 ¾ lb. red bliss potato, peeled and cut into 1-inch cubes
3 Tbsp. 3 unsalted butter, softened
2/3 a C. of buttermilk, warmed
1/2 tsp. 1/2 rosemary
1/2 tsp. 1/2 sage
1/2 tsp. 1/2 thyme
1/2 tsp. 1/2 Kosher Salt to taste
1/2 tsp. 1/2 Ground Pepper to taste

Directions

Buttermilk mashed potato
Step 1. Bring 4 quarts of water in a large-sized pot and 2 Tbsp of salt to a boil. In the meantime, cut the red bliss potatoes into 1 ½ in. cubes and add cubes to the boiling water. Get the water back to a boil again, reduce the heat continue cooking uncovered on simmer for 10 to 15 minutes, till the red bliss potatoes come apart easily when punctured with a fork.
Step 2. In the meantime, heat the butter and milk in a small-sized saucepan, do not let boil. Set in reserve until the red bliss potatoes are finished cooking.
Step 3. When bliss potatoes get tender, drain the potatoes in a strainer. Place the red bliss potatoes through a potato ricer or food mill and return them to the pot over low heat. Run all the red bliss potatoes completely through a ricer or food mill.
Step 4. Once the red bliss potatoes are mashed, stir in the hot butter -and-milk mixture with a whisk or spatula. Combine an ample amount of buttermilk to make sure the potatoes get creamy. Now add 2 tsp of salt and pepper, to taste, and serve hot.