Make buttermilk mashed potatoes mostly in advance and finish them later.
Buttermilk mashed potatoes combine the rich, slightly tangy flavor of buttermilk with the creaminess of freshly mashed potatoes. This subtle twist on a classic dish works well for adventurous and picky eaters alike; it is not different enough to be threatening to those who cling to tradition, but it contains a fun extra flair for those who may be bored with plain mashed potatoes. If you will be short on time before the meal, you can make your buttermilk potatoes ahead of time and reheat them shortly before serving them. For best results, however, do not completely finish making them in advance.
Instructions
1. Wash the potatoes thoroughly, then place them on a cutting board. Cut cubes with a sharp knife.
2. Place the cubed potatoes into a pot. Add enough water to cover the potatoes, then add the salt. Bring the water to a boil, reduce the heat, and simmer the potatoes until they are soft. This will probably take at least 20 minutes. Check the potatoes for doneness by stabbing them with a fork; if the fork slides in easily, the potatoes are done.
3. Drain the potatoes by pouring them into a colander over your sink. Return the drained potatoes to the pot and mash thoroughly with a potato masher. Cover the potatoes and refrigerate them until several hours before you are ready to serve them.
4. Transfer the cold mashed potatoes into a slow cooker. Add the buttermilk and butter, then cover and set to low. Heat the mashed potatoes until they are hot, approximately 3 hours. Stir regularly during this time to incorporate the buttermilk and butter into the potatoes. Stir in salt and pepper to taste, then serve.
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