Buttermilk whipped potatoes is one side dish you would be proud to serve your guests on Thanksgiving. The smooth texture of this dish combined with the freshly grated Parmigano-Reggiano cheese and the buttermilk give these whipped potatoes a slight tangy taste which won’t be forgotten.
Add in some sour cream and chives and you have a winning combination. My two younger girls don’t like sour cream, but they’ll ask for seconds of this dish every time and that’s why I make a big batch of it.
When you pour on some of our giblet gravy you’ll be ready to dig in. A dear friend once joked that she never met a potato she didn’t like. Maybe you feel the same way, but even if your not a meat and potatoes person, you will be glad you gave this recipe a try, especially on a special holiday.
Make these buttermilk whipped potatoes with only 8 simple ingredients: russet potatoes, sour cream, butter, cheese, buttermilk, chives, salt, and pepper. They’re a side dish that will have you coming back for more!
- 5 pounds russet potatoes
- 1 1/2 cup sour cream
- 7 tablespoons salted butter
- 1 cup buttermilk
- 1 cup grated Parmigiano-Reggiano cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons chopped chives
- Wash and peel your potatoes.
- Cut them up into bite sized chunks and place in a large pot of water.
- Bring the potatoes to a boil, then simmer until soft. Test with a fork.
- Drain potatoes and place in a large bowl.
- Whip potatoes with your standing mixer on a low speed.
- Add the buttermilk, butter, sour cream, cheese, salt and pepper into the bowl.
- Continue whipping the potatoes on a medium then high speed until smooth.
- If necessary, add more butter or buttermilk to get the consistency you like best.
- Stir in chopped chives then place in your serving bowl.
- Garnish with cracked pepper, grated or shaved cheese, and chopped chives
Please check with a fork that your potatoes are soft when you are cooking them or you will have small lumps in your whipped potatoes.