Creamy Dreamy: Buttermilk & Parsley Mashed Idaho Potatoes Recipe

Idaho potatoes, known for their fluffy texture and ability to absorb flavors, are the perfect canvas for a comforting and flavorful mashed potato dish. This recipe takes the classic mashed potato to a whole new level by incorporating tangy buttermilk and fresh, vibrant parsley. The result is a creamy, slightly tangy, and utterly delicious side dish that will complement any meal.

This recipe is more than just throwing potatoes in a pot. We’re talking about perfectly cooked, incredibly smooth, and delightfully flavored mashed potatoes that will have everyone asking for seconds. Get ready to elevate your mashed potato game!

## Why Buttermilk and Parsley?

Buttermilk adds a subtle tanginess that cuts through the richness of the potatoes and butter, creating a balanced flavor profile. It also contributes to an incredibly smooth and creamy texture. Parsley, on the other hand, brings a fresh, herbaceous note that brightens up the dish and adds a pop of color.

Together, buttermilk and parsley transform ordinary mashed potatoes into something truly special.

## Ingredients You’ll Need:

* **Idaho Potatoes:** 2.5 pounds, peeled and quartered. Using Idaho potatoes is crucial for that classic fluffy texture. Other potato varieties can work, but the texture may be different. Russet potatoes, which are technically Idaho potatoes, are a great option. Yukon Gold potatoes can also be used for a slightly creamier result.
* **Buttermilk:** 1 cup, plus more as needed. Full-fat buttermilk will provide the richest flavor and creamiest texture. Low-fat buttermilk can also be used, but the result may be slightly less rich. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5-10 minutes until it thickens slightly.
* **Butter:** 8 tablespoons (1 stick), unsalted. Unsalted butter allows you to control the amount of salt in the dish. If using salted butter, reduce the amount of salt added later.
* **Fresh Parsley:** 1/2 cup, finely chopped. Fresh parsley is essential for the bright, herbaceous flavor. Flat-leaf parsley (also known as Italian parsley) is preferred, as it has a stronger flavor than curly parsley.
* **Garlic:** 2 cloves, minced. Garlic adds a subtle savory note to the dish. If you’re not a fan of garlic, you can omit it or use a small amount of garlic powder instead.
* **Salt:** To taste. Start with 1 teaspoon and adjust as needed.
* **Black Pepper:** To taste. Freshly ground black pepper is recommended for the best flavor.
* **Optional:** A pinch of nutmeg for added warmth (optional).

## Equipment You’ll Need:

* Large pot
* Potato ricer or masher (a potato ricer is highly recommended for the smoothest results)
* Mixing bowl
* Measuring cups and spoons
* Sharp knife
* Cutting board

## Step-by-Step Instructions:

**Step 1: Prepare the Potatoes**

1. **Peel the potatoes:** Use a vegetable peeler to remove the skin from the potatoes. Make sure to remove all traces of the peel.
2. **Quarter the potatoes:** Cut the peeled potatoes into quarters. This will help them cook more evenly.
3. **Rinse the potatoes:** Place the quartered potatoes in a large pot and rinse them under cold water to remove excess starch. This will also help prevent them from becoming gummy.

**Step 2: Cook the Potatoes**

1. **Cover with water:** Add enough cold water to the pot to completely cover the potatoes. The water should be about an inch above the potatoes.
2. **Add salt:** Add a generous pinch of salt to the water. This will season the potatoes as they cook.
3. **Bring to a boil:** Place the pot over high heat and bring the water to a boil. Once boiling, reduce the heat to medium and simmer gently for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork.
4. **Test for doneness:** Use a fork to test the potatoes for doneness. If the fork slides in easily and the potatoes are soft throughout, they are ready. If they are still firm, continue to simmer for a few more minutes and test again.

**Step 3: Drain and Dry the Potatoes**

1. **Drain the potatoes:** Carefully drain the potatoes in a colander. Be careful, as the potatoes will be hot.
2. **Return to the pot:** Return the drained potatoes to the pot and place it back on the stovetop over low heat for 1-2 minutes to dry them out slightly. This will help prevent them from becoming watery when you add the buttermilk and butter. Stir them gently to ensure they are evenly dried.

**Step 4: Mash the Potatoes**

1. **Use a potato ricer (recommended):** If you have a potato ricer, this is the best way to achieve the smoothest mashed potatoes. Pass the hot potatoes through the ricer into a large mixing bowl. Work in batches to avoid overcrowding the ricer.
2. **Use a potato masher (alternative):** If you don’t have a potato ricer, you can use a potato masher. Mash the potatoes in the pot or transfer them to a large mixing bowl. Be careful not to over-mash them, as this can make them gummy.

**Step 5: Add the Buttermilk, Butter, and Garlic**

1. **Melt the butter:** Melt the butter in a small saucepan over low heat or in the microwave. You can also brown the butter for an even richer, nuttier flavor. Be careful not to burn the butter.
2. **Warm the buttermilk (optional):** Warming the buttermilk slightly will help it incorporate more easily into the potatoes. You can warm it in a small saucepan over low heat or in the microwave for a few seconds. Be careful not to boil it.
3. **Add the butter and garlic:** Pour the melted butter and minced garlic over the mashed potatoes. Mix gently to combine.
4. **Add the buttermilk:** Gradually add the buttermilk to the mashed potatoes, mixing until smooth and creamy. Start with ¾ cup and add more as needed to reach your desired consistency. Be careful not to add too much buttermilk, as this can make the potatoes too runny.

**Step 6: Season and Finish**

1. **Add parsley:** Stir in the chopped fresh parsley.
2. **Season with salt and pepper:** Season the mashed potatoes with salt and freshly ground black pepper to taste. Start with 1 teaspoon of salt and ½ teaspoon of pepper and adjust as needed.
3. **Add nutmeg (optional):** If desired, add a pinch of nutmeg for added warmth.
4. **Taste and adjust:** Taste the mashed potatoes and adjust the seasoning as needed. You may need to add more salt, pepper, or buttermilk to achieve your desired flavor and consistency.

**Step 7: Serve**

1. **Serve immediately:** Serve the creamy buttermilk and parsley mashed Idaho potatoes immediately while they are still hot and creamy.
2. **Garnish (optional):** Garnish with a sprig of fresh parsley or a pat of butter for an extra touch.

## Tips for the Best Mashed Potatoes:

* **Use a potato ricer:** A potato ricer is the key to achieving the smoothest mashed potatoes. It breaks down the potatoes into a fine, even texture without overworking them.
* **Don’t overcook the potatoes:** Overcooked potatoes can become waterlogged and gummy. Cook them just until they are fork-tender.
* **Dry the potatoes after draining:** Returning the drained potatoes to the pot and heating them over low heat for a minute or two will help dry them out and prevent them from becoming watery.
* **Warm the buttermilk:** Warming the buttermilk slightly will help it incorporate more easily into the potatoes and prevent them from cooling down too much.
* **Don’t overmix the potatoes:** Overmixing the potatoes can develop the gluten and make them gummy. Mix them gently until they are just combined.
* **Taste and adjust the seasoning:** Taste the mashed potatoes and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or buttermilk to achieve your desired flavor and consistency.
* **Don’t add cold buttermilk:** Using cold buttermilk can drop the temperature of the potatoes and make it harder to get that perfect creamy consistency. If you forget to warm it up, let the potatoes sit for a few minutes after adding the buttermilk before serving.
* **Use high-quality ingredients:** The quality of your ingredients will affect the flavor of the mashed potatoes. Use good quality Idaho potatoes, fresh buttermilk, and unsalted butter for the best results.
* **Experiment with flavors:** Feel free to experiment with different flavors and ingredients to create your own unique mashed potato recipe. You can try adding roasted garlic, chives, sour cream, or different herbs.

## Variations and Add-Ins:

* **Roasted Garlic Mashed Potatoes:** Roast a head of garlic and add the roasted garlic cloves to the mashed potatoes for a rich, savory flavor.
* **Chive Mashed Potatoes:** Add chopped fresh chives to the mashed potatoes for a mild onion flavor.
* **Sour Cream Mashed Potatoes:** Substitute some of the buttermilk with sour cream for a tangier, richer flavor.
* **Bacon Mashed Potatoes:** Add crumbled cooked bacon to the mashed potatoes for a smoky, salty flavor.
* **Cheese Mashed Potatoes:** Add shredded cheddar cheese, Gruyere cheese, or Parmesan cheese to the mashed potatoes for a cheesy, flavorful twist.
* **Spicy Mashed Potatoes:** Add a pinch of cayenne pepper or a drizzle of hot sauce to the mashed potatoes for a spicy kick.
* **Herb Mashed Potatoes:** Experiment with different herbs, such as thyme, rosemary, or sage, to create a unique flavor profile.

## Serving Suggestions:

Creamy buttermilk and parsley mashed Idaho potatoes are a versatile side dish that can be served with a variety of main courses. Here are a few serving suggestions:

* **Roasted Chicken or Turkey:** Mashed potatoes are a classic pairing with roasted chicken or turkey.
* **Steak or Pork Chops:** Mashed potatoes are a comforting and flavorful accompaniment to steak or pork chops.
* **Meatloaf:** Mashed potatoes and meatloaf are a match made in heaven.
* **Sausages:** Mashed potatoes are a great base for sausages and gravy.
* **Vegetarian Dishes:** Mashed potatoes can also be served with vegetarian dishes, such as lentil stew or roasted vegetables.

## Make-Ahead Instructions:

Mashed potatoes can be made ahead of time and reheated. To make ahead, prepare the mashed potatoes according to the recipe instructions, but do not add the parsley. Transfer the mashed potatoes to a greased baking dish, cover tightly with plastic wrap, and refrigerate for up to 2 days.

To reheat, remove the plastic wrap and bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. Stir in the fresh parsley before serving. You can also reheat the mashed potatoes in the microwave, stirring occasionally, until heated through.

## Storage Instructions:

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat as described above.

## Nutritional Information (approximate):

(Per serving, based on 6 servings)

* Calories: 250-300
* Fat: 10-15g
* Saturated Fat: 6-9g
* Cholesterol: 30-40mg
* Sodium: 300-400mg
* Carbohydrates: 30-40g
* Fiber: 3-4g
* Sugar: 3-5g
* Protein: 4-5g

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

## Frequently Asked Questions (FAQ):

**Q: Can I use a different type of potato?**

A: While Idaho potatoes are recommended for their fluffy texture, you can use other types of potatoes, such as Yukon Gold or red potatoes. Yukon Gold potatoes will result in a creamier, slightly denser texture, while red potatoes will have a slightly waxier texture.

**Q: Can I make this recipe without buttermilk?**

A: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5-10 minutes until it thickens slightly. You can also use sour cream or plain yogurt as a substitute, but the flavor will be slightly different.

**Q: Can I add other herbs besides parsley?**

A: Yes, you can experiment with different herbs to create your own unique flavor profile. Chives, thyme, rosemary, and sage are all great options.

**Q: Can I make this recipe vegan?**

A: Yes, you can make this recipe vegan by substituting the buttermilk with plant-based milk (such as almond milk or soy milk) and the butter with vegan butter. Make sure to choose a plant-based milk that is unsweetened and unflavored.

**Q: My mashed potatoes are too watery. How can I fix this?**

A: If your mashed potatoes are too watery, you can try cooking them over low heat for a few minutes to evaporate some of the excess liquid. You can also add a tablespoon or two of instant mashed potato flakes to help thicken them.

**Q: My mashed potatoes are too thick. How can I fix this?**

A: If your mashed potatoes are too thick, you can add a little more buttermilk or milk to thin them out. Add the liquid gradually, mixing until you reach your desired consistency.

**Q: Can I freeze mashed potatoes?**

A: While mashed potatoes can be frozen, they may not have the same texture after thawing. Freezing can cause the potatoes to become grainy. If you do freeze them, make sure to store them in an airtight container and thaw them completely before reheating. It’s best to add a little extra milk or butter when reheating to restore their creamy texture.

**Q: What’s the best way to keep mashed potatoes warm?**

A: You can keep mashed potatoes warm in a slow cooker or a chafing dish on low heat. Stir them occasionally to prevent them from drying out. You can also keep them warm in a preheated oven at 200°F (95°C) for up to an hour. Cover the dish with foil to prevent them from drying out.

## Conclusion:

These creamy buttermilk and parsley mashed Idaho potatoes are a simple yet elegant side dish that is perfect for any occasion. The tangy buttermilk and fresh parsley elevate the classic mashed potato to a whole new level of flavor and texture. Whether you’re serving them with roasted chicken, steak, or a vegetarian dish, these mashed potatoes are sure to be a crowd-pleaser. So, gather your ingredients, follow the step-by-step instructions, and get ready to enjoy the best mashed potatoes you’ve ever tasted!