Jul 14 2026
Restaurants›The Emporium: An American Brasserie›Buttermilk Whipped Potatoes Recipe

Buttermilk Whipped Potatoes Recipe

Inspired by The Emporium: An American Brasserie
Time45m
Serves4

Russet Potato, Fresh Buttermilk, Chive Butter

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Ingredients

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Potatoes

Buttermilk Mixture

Chive Butter

Method

Preparation of Potatoes

  1. 1

    Peel and Cut Potatoes

    Peel the russet potatoes and cut them into even chunks, about 1-2 inches in size.

  2. 2

    Boil Potatoes

    Place the cut potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

  3. 3

    Cook Potatoes

    Once boiling, reduce heat to medium and cook for 15-20 minutes, or until potatoes are fork-tender.

  4. 4

    Drain Potatoes

    Drain the potatoes in a colander and return them to the pot.

Making Buttermilk Mixture

  1. 5

    Combine Ingredients

    In a mixing bowl, combine the fresh buttermilk and salt. Whisk until the salt is dissolved and set aside.

Chive Butter Preparation

  1. 6

    Melt Butter

    In a small saucepan, melt the unsalted butter over low heat.

  2. 7

    Add Chives and Spices

    Once melted, stir in the fresh chives, garlic powder, and pepper. Remove from heat and set aside.

Final Assembly

  1. 8

    Mash Potatoes

    Using a potato masher or ricer, mash the drained potatoes until smooth.

  2. 9

    Incorporate Buttermilk

    Gradually add the buttermilk mixture to the mashed potatoes, stirring until creamy and well combined.

  3. 10

    Add Chive Butter

    Pour the chive butter mixture over the whipped potatoes and gently fold it in until evenly distributed.

  4. 11

    Serve

    Transfer the buttermilk whipped potatoes to a serving dish and garnish with additional chives if desired. Serve warm.

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