Must-Have Thanksgiving Dish: Buttermilk Mashed Potatoes with Herbs and Shallots by Dash and Bella

For the month of November, we have asked some of our favorite food bloggers to share recipes for their must-have Thanksgiving dishes. Join us to see what will be on their tables this year and for years to come.

 

Buttermilk Mashed Potatoes with Fresh Herbs and Crispy Shallots by Phyllis from Dash and Bella

 

Buttermilk Mashed Potatoes

 

My mom taught me that when you need comfort you eat tapioca pudding, custard, or mashed potatoes. I have already passed this trait on to my own daughter, Bella. She is crazy for mashed potatoes.

 

Here is a play on classic mashed potatoes that includes fresh chopped herbs, lemon juice, and buttermilk. We make this whenever we need the comfort of Thanksgiving—even in the middle of the summer.

 

It was torture for Bella when I took pictures of her with the finished dish. She was practically drooling and kept grabbing the spoon to take a bite. I finally let her dive in. "Bella, is it as good as ice cream?" She looked at me like I was out of my mind. But she still ate most of the bowl.

 

Buttermilk Mashed Potatoes with Fresh Herbs and Crispy Shallots
serves 4-6

 

Ingredients
6 shallots, peeled and thinly sliced
6 tablespoons canola oil
6 large Idaho potatoes
1 tablespoon salt (to boil potatoes)
6 tablespoons salted butter, melted and warm
1/2-3/4 cup buttermilk, room temperature
1 tablespoon lemon juice
1/2 cup chopped fresh herbs (any combination of basil, parsley, and mint)
salt and pepper to taste

 

For the crispy shallots:
1. Heat oil until very hot but not smoking.
2. Turn the heat down to low. Toss in the sliced shallots. Cook until crispy and dark brown.
3. Remove with a slotted spoon and drain on paper towels. Set aside.
4. They can be stored at room temperature in an airtight container for a few days.

 

For the mashed potatoes:
1. Fill a large pot with water. Add salt.
2. Peel the potatoes, cut them into fourths, and place right away in the cold and salty water.
3. Bring water to a boil and turn down to a simmer.
4. Cook potatoes until a knife slides right in without resistance (about 20-25 minutes).
5. Drain cooked potatoes and place in the bowl of a standing mixer.
6. Combine warm melted butter, lemon juice, and chopped herbs.
7. Add to the potatoes with 1/2 cup of the buttermilk. Add some salt and pepper.
8. With the paddle attachment, whip the potatoes for about 20 seconds.
9. Scrape down the sides and taste. Add more buttermilk if you want to thin out the potatoes. Add more salt and pepper if necessary.They should be light and airy with some pea-sized chunks of potatoes.
10. Spoon into a serving dish and sprinkle with crispy shallots. This dish taste best served right away.

 

If necessary, you can keep the potatoes warm in a double boiler for an hour or so. Don't top with shallots until the last minute.

 

The leftovers make great mashed potato pancakes. Just make patties, dip in a whisked egg, dredge in flour, and fry in butter.

 

Phyllis Grant is the blogger behind Dash and Bella, which is  named for her two children who help with all her recipes. Prior to Dash and Bella, Phyllis was a pastry cook at Bouley, Michael's and Nobu in New York City. She also participated in our 3-Ingredient recipe challenge earlier this year.
(image and recipe courtesy of Phyllis Grant) 

 

What is your favorite recipe for mashed potatoes? Do you prefer chunks of potato or do you like them perfectly whipped and smooth?

 

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