Categories: Sides
Ingredients
- 5 lbs. Yukon Gold potatoes, peeled and cubed
- 3 tbsp. kosher salt, divided
- 3/4 cup unsalted butter, cubed
- 1 1/2 tsp. black pepper
- 1 1/2 cups whole buttermilk, heated
- 2 tbsp. minced fresh parsley
- 1 tbsp. minced fresh dill
Directions
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In a large Dutch oven, bring potatoes, 2 tbsp. salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until tender, about 25 minutes. Drain well, and return potatoes to pot. Cook, stirring frequently, over low heat for 5 minutes.
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In the bowl of a stand mixer fitted with the whisk attachment, beat potatoes, butter, pepper and remaining 1 tbsp. salt at low speed until combined, about 1 minute. Gradually add buttermilk, beating until potatoes are smooth, about 1 minute, stopping to scrape bowl. Beat in parsley and dill until combined. Serve with additional butter and pepper, if desired.