BUTTERMILK MASHED POTATOES
Steps:
- In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
BUTTERMILK MASHED POTATOES WITH MIXED HERBS AND CHEDDAR
Steps:
- Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
- Add the butter to the potatoes. Add the buttermilk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
- Stir the parsley, dill and chives into the potatoes. Fold in the cheddar. Spoon the mashed potatoes into a serving dish.
BUTTERMILK MASHED POTATOES
My sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. -Stephanie Bremson of Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper.
Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 575mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BUTTERMILK MASHED POTATOES
Extra creamy buttermilk mashed potatoes bursting with flavor. No need to add gravy!
Provided by J
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
- Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 39.1 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 4.7 g, Protein 5.7 g, SaturatedFat 3.9 g, Sodium 486.6 mg, Sugar 3.5 g
BUTTERMILK MASHED POTATOES
From "Barefoot Contessa At Home" by Ina Garten. She says, "whenever I'm in San Francisco, I have to go to Zuni Café. Judy Rodgers, the amazing founder, told me that her buttermilk mashed potatoes were so popular that whatever she pairs with them on the menu is the most popular dish that night. I came right home and made my version of her famous dish." Have not tried these as yet, but they are a good read. Am posting here for safe-keeping. However, I did include some parsley to the dish.
Provided by Manami
Categories Potato
Time 1h5m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.
- Meanwhile, peel the potatoes and cut them into 1-1/2" cubes.
- Add them to the boiling water and bring the water back to a boil.
- Lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the whole milk (ONLY - don't be tempted to heat the buttermilk with the whole milk and cream; it will curdle) and butter in a small saucepan, making sure it doesn't boil.
- Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander.
- Place a food mill fitted with a small disk or blade over a heat-proof bowl.
- Pass the potatoes through the food mill, turning the handle back and forth.
- As soon as the potatoes are mashed, stir in the hot-milk-and-butter mixture with a rubber spatula.
- Add enough buttermilk to make the potatoes creamy.
- Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.
- To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
- You can add a little extra hot milk to keep them creamy.
- Enjoy!
- The Barefoot Contessa served this with roast capon, green beans with shalotts, orange-honey glazed carrots and pumpkin mousse parfait.
Nutrition Facts : Calories 429.9, Fat 19.8, SaturatedFat 12.4, Cholesterol 52.7, Sodium 62.5, Carbohydrate 57.9, Fiber 5, Sugar 5.4, Protein 7.3
BUTTERMILK AND HERB MASHED POTATOES
Make and share this Buttermilk and Herb Mashed Potatoes recipe from Food.com.
Provided by Parsley
Categories Potato
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, boil the potato chunks in salted water over high heat. Cook until the potatoes are tender, 10 - 15 minutes. Drain.
- Return the potatoes to the pot. Add the butter and buttermilk and mash well. Add in the remaining ingredients and mix/mash to desired smoothness.
Nutrition Facts : Calories 191.9, Fat 5, SaturatedFat 3.1, Cholesterol 13.6, Sodium 246.3, Carbohydrate 33.1, Fiber 2.8, Sugar 3.9, Protein 4.8
MASHED POTATOES WITH HERB BUTTER
A new twist on mashed potatoes, an old favorite.
Provided by Mike Meurs
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
- Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.
Nutrition Facts : Calories 700.6 calories, Carbohydrate 67.1 g, Cholesterol 122 mg, Fat 46.4 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 29.2 g, Sodium 345.6 mg, Sugar 2.3 g
BUTTERMILK MASHED POTATOES
This creamy dish gets tangy flavor from the buttermilk.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add enough cold water to cover by 2 inches. Bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
- Drain; place in a large bowl. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined. If desired, garnish with snipped chives.
Nutrition Facts : Calories 183 g, Fat 6 g, Protein 4 g
BACON AND BUTTERMILK MASHED POTATOES
Categories Milk/Cream Potato Side Thanksgiving Kid-Friendly Bacon Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 5
Steps:
- Cook bacon in large skillet over medium-low heat until crisp, about seven minutes. Transfer to paper towels and drain. Crumble bacon and set aside. Reserve 2 tablespoons bacon fat.
- Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot; mash. Add buttermilk, butter and reserved bacon fat; mash again. Add chives. Season with salt and pepper. Transfer to large bowl. Top with bacon.
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