Buttermilk and sour cream both contain lactic acids in greater amounts than other types of dairy and will produce mashed potatoes with a slightly tart flavor. In fact, lactic acid is responsible for the sour flavor of sourdough breads.
You have the option of substituting the sour cream in this recipe with reduced-fat cream cheese. It will produce a less tart and richer tasting product with roughly the same amount of calories.
- 2 1/2 lbs. hot boiled potatoes, skins off
- 1 cup buttermilk
- 4 Tbsp. butter
- 3 Tbsp. sour cream (or 4 Tbsp. low-fat cream cheese)
- 1 tsp. coarse Kosher salt
- 1 tsp. cracked black pepper
- drain and discard hot water from potatoes
- while the potatoes are still hot add the butter, sour cream, salt and black pepper
- mash and mix well until butter has melted
- add buttermilk and mix again until a creamy texture is attained
- makes 6 - 8 servings
If you have any leftovers, here is a breakfast treat that you may want to try: Cajun Fried Mashed Potato Patties.