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.
FLUFFY BUTTERMILK MASHED POTATOES
Steps:
- Place the potatoes and salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid.
- Place the potatoes in a large bowl and partially mash.
- Add the warm buttermilk and baking soda, mix well, and mash completely. Stir in the butter and pepper and adjust the seasoning as needed. If you like your mashed potatoes creamy, add the reserved cooking liquid. Serve immediately.
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.
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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
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
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
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
MASHED POTATOES WITH HERBS
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into quarters. Put pieces in kettle and add cold water to cover. Add onion and salt. Bring to boil and let cook 20 minutes. Drain.
- Meanwhile, bring milk to simmer.
- Put potato mixture through food mill or potato ricer into hot bowl.
- Using wooden spoon, beat in hot milk, adding it gradually. Beat in butter, chervil, salt and pepper.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 716 milligrams, Sugar 5 grams, TransFat 0 grams
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