BUTTERMILK MASHED RED POTATOES
Leave the red skins on the mashed potatoes and give them an added crunch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot, cover with water, and add 1 tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot. Add buttermilk, sour cream, and butter; mash with a potato masher until creamy. Season generously with salt and pepper; serve immediately.
Nutrition Facts : Calories 203 g, Fat 7 g, Fiber 2 g, Protein 5 g
BUTTERMILK MASHED POTATOES
Use buttermilk instead of regular milk to add richness to your mashed potatoes.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (for smoother mashed potatoes pass them through a ricer or food mill after peeling). Mash the potatoes with the buttermilk and butter using a fork or potato masher. Stir in 2 teaspoons salt and a few grinds of pepper. Sprinkle with the scallions.
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
Make and share this Buttermilk Mashed Potatoes recipe from Food.com.
Provided by Carrlin
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot, cover with water, and add 1 tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot.
- Add buttermilk, sour cream, and butter; mash with a potato masher until creamy. Season generously with salt and pepper; serve immediately.
Nutrition Facts : Calories 202, Fat 7.3, SaturatedFat 4.5, Cholesterol 20, Sodium 102.4, Carbohydrate 29.6, Fiber 2.9, Sugar 3.9, Protein 5
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
Steps:
- Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking water.
- Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill. For a slightly coarser puree, mash with a potato masher or fork or use a hand mixer.
- Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper.
- Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.
BUTTERMILK HERBED MASHED POTATOES
As with many kitchens, a common pantry staple is the potato. According to Wikipedia, "there are close to 4000 different varieties of the potato" which probably explains the multitudes of dishes that can be created with this ingredient. One such dish is the ever popular mashed potato which is enjoyed regularly by many families around the world. Whenever I am making a mashed potato dish, I always think about how it will work with the main dish. This particular version of mashed potatoes goes well with Roast Beef, Steak and one of my favorites Short Ribs.
Provided by Thyme Savours
Categories Mashed Potatoes
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and slice potatoes into chunks.
- In large pot, add potatoes and cover with water.
- Place pot on medium heat cooktop and bring to boil.
- Cook until potatoes are fork tender.
- Drain water thoroughly and return potatoes to same pot. Add butter and begin mashing. Add buttermilk, salt, pepper and chives.
- Mash until you are happy with consistency.
Nutrition Facts : Calories 406.8, Fat 12.3, SaturatedFat 7.7, Cholesterol 32.4, Sodium 462.7, Carbohydrate 67.1, Fiber 8.3, Sugar 5.2, Protein 9.3
BUTTERMILK SMASHED POTATOES
Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!
Provided by Barbara
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 6
Number Of Ingredients 5
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, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
- Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 25.1 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 44.2 mg, Sugar 2.5 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 MASHED POTATOES
Make and share this Buttermilk Mashed Potatoes recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Low Protein
Time 25m
Yield 1 mashed potates, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water.
- Bring the water to a boil again, 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 disc/blade over a heatproof bowl. Process 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 whisk or rubber spatula.
- Add enough buttermilk to make the potatoes creamy.
- Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Nutrition Facts : Calories 358.8, Fat 16.6, SaturatedFat 10.4, Cholesterol 44.7, Sodium 53.4, Carbohydrate 48.2, Fiber 4.1, Sugar 3.5, Protein 6.1
BUTTERMILK MASHED POTATOES
Make and share this Buttermilk Mashed Potatoes recipe from Food.com.
Provided by MacyandRyansMOM
Categories Potato
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, 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. Mash potaotes with a potato masher and/or electric mixer. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy.
- Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Nutrition Facts : Calories 430.6, Fat 19.9, SaturatedFat 12.5, Cholesterol 53.7, Sodium 64, Carbohydrate 57.9, Fiber 5, Sugar 4.2, Protein 7.3
BUTTERMILK MASHED POTATOES
Make and share this Buttermilk Mashed Potatoes recipe from Food.com.
Provided by Audrey M
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, water, broth and garlic.
- Cover potatoes and bring to a boil.
- Reduce the heat and simmer for 12-15 minutes or until potatoes are tender.
- In a smaller saucepan, heat buttermilk until warm.
- Drain potatoes and garlic; mash with buttermilk.
- Stir in onions, salt and pepper.
Nutrition Facts : Calories 205.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.2, Sodium 819.1, Carbohydrate 43.4, Fiber 5.3, Sugar 3.6, Protein 7.2
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