Buttermilk Mashed Redskins with Garlic, Parsley, and Parmesan

I may as well come out and say it: this might be the best recipe I have ever come up with. I mean, these potatoes are unbelievable. They are so good, they don’t need a main dish (but they go great with roast chicken, meatloaf, and anything else mashed potatoes are well-suited for). I’ve been known to eat a bowl of them for lunch, accompaniments to only themselves. I’ve also been known to sneak a bite or two cold, right out of the bowl of leftovers in the fridge.

So let’s get right to it.

Buttermilk Mashed Redskins with Garlic, Parsley, and Parmesan

2 pounds redskin potatoes, scrubbed well and quartered

8-10 cloves garlic, peeled

1/4 cup (1/2 stick) unsalted butter

1 cup cultured buttermilk

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 small handful chopped fresh parsley or 1 heaping tablespoon dried

1 teaspoon fine grain sea salt, plus more to taste

Freshly ground black pepper

Place the potatoes and garlic cloves in a pot with water to cover. Bring to a boil, and then simmer until the potatoes are fork-tender, 10-15 minutes. Drain.

In the bowl of a stand mixer, combine the drained potatoes and garlic with the rest of the ingredients. Beat until fluffy. The cheese should melt and basically disappear into the hot potatoes. Taste for seasoning, and add more salt and pepper if needed.

Serves 6-8 people.

Enjoy!

Harmony