It's no secret that I am a huge fan of potatoes. Especially mashed. It's that creamy, warm comfort food that I crave as the weather turns cooler. I talked about kefir recently in my Low-FODMAP Ranch Dressing recipe post. It's my latest obsession. I'm finding it works really well in recipes where you need the tangyness of sour cream or buttermilk, but don't want the lactose of those products.
This recipe was inspired by some buttermilk and chive mashed potatoes I saw on the menu at a local restaurant. I thought the flavor combination sounded so good and had to try making them myself. Kefir immediately came to mind as a substitute to get that rich and creamy buttermilk flavor. Chives are of course are a wonderful herb that adds an onion-type flavor to foods, but without the fructans. I decided to use Yukon Gold potatoes because of their creamy texture and buttery flavor, but russets would work just as well.
If you are making these for Thanksgiving, I recommend using the make-ahead method described below. It's a nice trick I like to use when entertaining and makes one less thing to worry about when preparing a big meal.
"Buttermilk" and Chive Mashed Potatoes
(recipe may be doubled)
1 1/2 lb. peeled Yukon Gold potatoes, cut into 1" cubes
1 1/2 teaspoons kosher salt, divided
1/4 cup unsalted butter, cut into pieces
1/4 teaspoon ground black pepper
1/2 to 1 cup Lifeway Plain Low-Fat Kefir
1 tablespoon minced chives
- Place potatoes in a large saucepan and cover with 1 to 2 inches of water. Add 1 teaspoon kosher salt. Bring to a boil, reduce heat and simmer, covered, about 20 to 25 minutes.
- Meanwhile, place the remaining 1/2 teaspoon kosher salt, butter, pepper and nutmeg in the bowl of an electric mixer.
- When potatoes are fork-tender, remove from heat and drain. Add potatoes to the bowl with the other ingredients and 1/2 cup kefir. Mix on medium speed until smooth. Add more kefir if needed for desired consistency. Fold in the chives and serve.
Make ahead directions:
Make the mashed potatoes as directed above, but do not add the chives yet. Transfer to a casserole dish and cool. Cover and refrigerate. One hour before serving, take casserole dish out of the fridge and bring to room temperature (this takes about 30 minutes). Preheat oven to 400 degrees F. Bake the potatoes covered for 20 to 30 minutes, or until hot. Stir in the chives and serve.