Sundays are for relaxing, don’t you think?
Relaxing by tuning in to watch ridiculously beautiful people walk down a ridiculously fancy carpet on their way to receiving ridiculously glitzy awards for their roles in ridiculously silly TV shows that you never had time to watch anyway.
That’s just ridiculous.
Consider this a Sunday Turbo Post, because what Sundays are actually for, what I hope you’re doing right now, is sitting on the couch in your ridiculously silly pajamas, watching a ridiculously entertaining sporting event, eating ridiculously good Spicy Buttermilk Mashed Potatoes out of a ridiculously large serving bowl.
And since you’ve got some relaxing to do, I’m not going to waste any more of your time talking about it – that would just be ridiculous.
Spicy Buttermilk Mashed Potatoes
4 large Russet potatoes, peeled, cut into thirds
1/2 c. buttermilk
1/2 c. unsalted butter, softened
1 tbsp. cumin, ground
1 tbsp. onion powder
1 tbsp. garlic, ground
1 1/2 tbsp. ancho chile, ground
2 tsp. sea salt, finely ground
Place potato pieces into a large, heavy-bottomed pot of boiling water and boil until fork-tender, approximately 30 minutes. Remove cooked potato pieces and drain. Place potatoes into the bowl of a stand mixer fitted with a paddle attachment and mix with butter and buttermilk on a low speed until smooth. Mix in the cumin, onion powder, garlic, ancho and salt, and once incorporated increase the speed of the mixer to whip potatoes to a smooth consistency. Whip for just 2-3 minutes and remove. Serve immediately or store in a covered container in the refrigerator for up to 3 days.
YIELD: approximately 5 cups