Potato, diced leeks, and peppercorns
Recipe created by Susan Spungen
The earthy flavor of potatoes finds a perfect match in the sour hints of buttermilk. Adding parsnips (a fellow root vegetable) enhances the sweet, robust flavors in this dish.
Servings: Serves 6–8
  • 2 pounds russet potatoes , peeled and cut into 2-inch chunks
  • 2 pounds parsnips , peeled and cut into 2-inch chunks
  • 2 cloves garlic , peeled
  • 1 Tbsp. salt , plus more to taste
  • 1 cup buttermilk
  • 3 Tbsp. butter , cut into small pieces
  • 4 large, thinly sliced scallions
  • Freshly ground pepper
Put potatoes, parsnips, garlic, and salt into a large pot. Add enough water to cover by 2 inches; bring to a boil. Reduce heat to medium-low and simmer uncovered until vegetables are tender when pierced with a fork, 15 to 20 minutes.

Drain well, then press mixture through a potato ricer or food mill and return to pot; discard any remaining solids. (Alternately, mash well with a potato masher.)

Return pot to stove over low heat. Add buttermilk and butter; cook, stirring often, until butter is melted and mixture is well combined, 2 to 3 minutes. Fold in scallions, then add salt and pepper to taste and cook until hot throughout, 1 to 2 minutes more. Transfer to a large bowl and serve.

Extra idea: When preparing potato mashes and roasts, try mixing in other root vegetables such as celeriac (celery root) or rutabaga.


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