This is the second part of my buttermilk frenzy. I originally intended this to be a potato salad to go with my oven-fried chicken so I could have a summery, picnicky type of meal, but I kinda, sorta, accidentally forgot that the potatoes were on the stove and they decided they wanted to be mashed as retaliation. So mashed potatoes they became and damned good ones at that. I feel like buttermilk and dill are just meant to be together. They complement each other so well. Those two flavors with the horseradish added in really made these mashed potatoes great.
Buttermilk Dill Mashed Potatoes
- 3 pounds potatoes
- 1/4 cup plus 1 tablespoon creme fraiche or sour cream
- 1/3 cup low-fat buttermilk
- 2 tablespoons prepared horseradish
- 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup dill sprigs
- 1/4 cup chopped green onions or fresh chives
- Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool.
- Add potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl and mash until almost completely smooth. Gently stir in herbs just before serving.