Buttermilk Parsnip Mashed Potatoes Recipes

BUTTERMILK MASHED POTATOES

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.

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:

• 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.

BUTTERMILK MASHED POTATOES

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.

BUTTERMILK SMASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.

EMERIL'S BUTTERMILK MASHED POTATOES

Steps:

• Place potatoes in a pot of salted water and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until potatoes are easily pierced with the tines of a fork, 12 to 15 minutes.
• Add butter to potatoes and, using a handheld masher, mash butter into potatoes. Gradually add buttermilk, mashing until desired texture is achieved. Season with salt and white pepper; serve.

AMAZING BUTTERMILK GARLIC MASHED POTATOES

Steps:

• Add potatoes and garlic to a pot and cover with water.
• Add salt and bring to a boil. Reduce heat and simmer until fork tender.
• Drain and add back to the pot.
• Mash with the remaining ingredients. Add the buttermilk gradually in case you need less.(You'll get even better results when you use a potatoe ricer.).

BUTTERMILK MASHED POTATOES

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.

CREAMY BUTTERMILK AND PARSLEY MASHED IDAHO® POTATOES

Steps:

• Slice all potatoes in half, place in a large pan, and cover with cool water.
• Bring to a boil for 25 to 35 minutes or until potatoes are tender enough to mash.
• Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
• Mash by hand or with a hand mixer.
• Add salt to taste and enjoy!

FLUFFY BUTTERMILK-MASHED POTATOES

Steps:

• Place the potatoes and 1 teaspoon of 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 can be 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 mash partly. Cook the buttermilk in a saucepan over low heat to just barely warm it; do not let the buttermilk get too hot or it will separate. Add it and the baking soda to the potatoes and mash completely.
• Stir in the butter, additional salt and the pepper to taste. If you like very creamy mashed potatoes, add the reserved cooking liquid. Serve immediately.