How to Make Mashed Potatoes
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- 3 pounds russet or Schnucks Gold potatoes peeled and cut into 2-1/2-inch chunks
- 4 tablespoons Schnucks unsalted butter, room temperature
- 3/4 cup low fat buttermilk
- 1/4 cup Schnucks whipping cream
- 2-1/2 teaspoons salt, divided
- 1 teaspoon ground black pepper
- Combine the potatoes in a large saucepan with 1-1/2 teaspoons of salt and enough cold water to cover. Heat to boil over high heat, then reduce the heat to a simmer and cook for 15 to 20 minutes or until potatoes can easily be pierced with a fork.
- While potatoes are cooking, place the buttermilk and whipping cream in a small pan and bring to a simmer over low heat. Keep this mixture warm until the potatoes are done.
- When potatoes are ready, drain them and return potatoes to pan to heat and shake for 30 seconds so the surface water evaporates. Remove potatoes from pan and place in a large bowl while they are still hot. With potato ricer, rice them back into the pot.
- Whisk in the butter and warm buttermilk mixture. Do not over mix. Season with remaining salt and pepper.
- Suggested garnishes: Bacon bits, cheese or chives.
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