Emerils Buttermilk Mashed Potatoes Recipes

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BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 6

Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

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



Buttermilk Mashed Potatoes image

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

6 medium white potatoes, peeled
¾ cup buttermilk
3 tablespoons butter
2 tablespoons chicken bouillon powder
2 teaspoons chopped fresh dill
salt and ground black pepper to taste

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

EMERIL'S MASHED POTATOES



Emeril's Mashed Potatoes image

These potatoes taste great alongside Garlic Lover's Pot Roast for a classic all-American meal the whole family will love. Both recipes are courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Kid-Friendly Recipes

Yield Makes 4 cups

Number Of Ingredients 5

3 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 3/4 teaspoons coarse salt
1 stick (1/4 pound) unsalted butter, cut into pieces
1/2 cup heavy cream
1/4 teaspoon ground white pepper

Steps:

  • Place potatoes and 1 teaspoon salt in a medium heavy-bottomed saucepan; add enough water to cover by 1 inch. Bring to a boil over high heat; immediately reduce to a simmer, and cook until potatoes are easily pierced with the tines of a fork, 20 to 25 minutes.
  • Drain potatoes and return to saucepan. Place over low heat and add butter. Using a potato masher, mash butter into potatoes. Add cream, remaining 3/4 teaspoon salt, and pepper. Continue to mash potatoes until smooth and well combined. Serve immediately.

MASHED POTATOES



Mashed Potatoes image

Provided by Emeril Lagasse

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 4

2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper

Steps:

  • Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

EMERIL'S BUTTERMILK MASHED POTATOES



Emeril's Buttermilk Mashed Potatoes image

This basic recipe is perfect as is, but feel free to embellish it with other ingredients, such as goat cheese, grated cheddar cheese, roasted garlic, or sliced green onions. The recipe is from Emeril's new cookbook, "Emeril 20-40-60."These mashed potatoes are delicious with Emeril's Cider-Brined Turkey and Creamed Mustard Greens.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 40m

Number Of Ingredients 5

2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
Coarse salt
1/2 cup (1 stick) unsalted butter, cubed
1 1/2 cups buttermilk
Freshly ground white pepper

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.

ROASTED GARLIC MASHED POTATOES



Roasted Garlic Mashed Potatoes image

Provided by Emeril Lagasse

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 6

3 heads garlic, split in 1/2
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
  • Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 5 to 6 servings

Number Of Ingredients 6

Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

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



Buttermilk Mashed Potatoes image

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

2 pounds Idaho or Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 stick (8 tablespoons) unsalted butter
1/4 cup chopped scallions

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



Buttermilk Mashed Potatoes image

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

2 lbs potatoes, peeled, cut into 1-inch cubes
2 cups water
1 cup chicken broth
6 garlic cloves, peeled
1/2 cup 1% fat buttermilk
1/4 cup thinly sliced green onion
1 teaspoon salt
1/8 teaspoon pepper

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

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

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

kosher salt
3 lbs boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 lb unsalted butter
3/4-1 cup buttermilk
1/2 teaspoon fresh ground black pepper

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

EMERIL'S SWEET POTATO MASH



Emeril's Sweet Potato Mash image

Although i have seen similar recipe's elsewhere, Emeril gets credit for refreshing my love of sweet potatoes. I watched him make this on Planet Green's Emeril Green.

Provided by Miss_Elaine

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 sweet potatoes, peeled and roughly chopped
2 quarts water
1 tablespoon unsalted butter
salt & freshly ground black pepper
1/2 teaspoon ground cinnamon
2 tablespoons honey

Steps:

  • In a large pot over high heat, bring the sweet potatoes and water to a boil. Cook for 10 to 15 minutes or until the sweet potatoes are tender.
  • Drain well and return to the pot.
  • Add butter, salt and pepper to taste, cinnamon and honey and mash until all ingredients are combined.
  • Serve immediately.

EMERIL'S POTATO CASSEROLE



Emeril's Potato Casserole image

Make and share this Emeril's Potato Casserole recipe from Food.com.

Provided by Erinplus3

Categories     < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (32 ounce) bag frozen tater tots
4 tablespoons unsalted butter
1 cup chopped yellow onion
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lb diced ham
1/4 cup all-purpose flour
3 cups whole milk
3 cups shredded mild cheddar cheese (about 12 ounces)

Steps:

  • Make sure the oven rack is in the center position and preheat the oven to 425ºF.
  • Place the potato nuggets in a 9 by 13-inch casserole dish and bake for 15 minutes. Using oven mitts or pot holders, carefully remove the dish from the oven and turn the Tater Tots with tongs. Return the dish to the oven and bake until crisp, about another 15 minutes. Using the mitts or pot holders, remove the dish from the oven.
  • Reduce the oven temperature to 375ºF.
  • In a medium, heavy saucepan, melt the butter over medium heat.
  • Add the onion, salt, and pepper, and cook until soft, about 4 minutes, stirring occasionally with a large wooden spoon.
  • Incorporate the ham and cook, stirring, for 2 minutes.
  • Add the flour and cook, stirring constantly, for 2 minutes.
  • Pour in the milk and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 minutes, or until thickened.
  • Using the mitts or pot holders, remove the saucepan from the heat and add 2 cups of the cheese. Stir until thoroughly combined.
  • Pour the milk mixture over the Tater Tots and sprinkle with the remaining 1 cup of cheese.
  • Bake in the oven until bubbly and golden brown, about 35 minutes.
  • Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.

BUTTERMILK MASHED POTATOES (INA GARTEN)



Buttermilk Mashed Potatoes (Ina Garten) image

Make and share this Buttermilk Mashed Potatoes (Ina Garten) recipe from Food.com.

Provided by Brookelynne26

Categories     Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

kosher salt
3 lbs boiling potatoes
1/2 cup whole milk
8 tablespoons unsalted butter
1 cup buttermilk
1/2 teaspoon fresh ground black pepper

Steps:

  • In a large pot, bring 4 quarts of water and 2 tablespoons 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 2 teaspoons 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.

Nutrition Facts : Calories 362.2, Fat 16.6, SaturatedFat 10.4, Cholesterol 44.4, Sodium 62.2, Carbohydrate 48.7, Fiber 4.1, Sugar 5, Protein 6.4

BUTTERMILK AND HERB MASHED POTATOES



Buttermilk and Herb Mashed Potatoes image

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

8 large yukon gold potatoes, peeled and cut into chunks
3 tablespoons butter
1 3/4-2 cups low-fat buttermilk
1/2-3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons snipped chives
2 teaspoons finely chopped fresh tarragon
1 1/2 tablespoons chopped parsley

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

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

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

3 lbs boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 lb unsalted butter
3/4-1 cup buttermilk
1/2 teaspoon fresh ground black pepper

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 SMASHED POTATOES



Buttermilk Smashed Potatoes image

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

2 pounds red potatoes
½ cup buttermilk
1 tablespoon butter
¼ cup chopped fresh chives
1 pinch salt to taste

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



Buttermilk Mashed Potatoes image

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

kosher salt, to taste
3 lbs boiling potatoes, Yukon Gold
1/2 cup whole milk
1/4 lb unsalted butter or 1/4 lb unsalted margarine
3/4-1 cup buttermilk, shaken
1/2 teaspoon fresh ground black pepper
fresh parsley leaves, chopped, for garnish

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

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2022-05-23 In a large measuring cup or small bowl, mix garlic, 1/2 c of the mayonnaise, mustard, lemon juice, and brown sugar stirring well to dissolve the sugar. Season with pepper sauce, Worcestershire, the remaining 1 t salt and the pepper. Taste for seasoning and add more hot sauce if desired. Stir into potato mixture.
From thisishowicook.com


BUTTERMILK MASHED POTATOES - LYNN'S KITCHEN ADVENTURES
Instructions. Cook potatoes in a large pot of boiling water until tender, this takes 15 or so minutes depending on how large you cut the potatoes. Drain potatoes and place in a large bowl and add remaining ingredients. Mash until desired consistency is reached. Salt to taste.
From lynnskitchenadventures.com


BUTTERMILK MASHED POTATOES - REAL LIFE DINNER
2021-09-27 Drain the potatoes and return to the pan. Make sure not to put it back on a hot burner. Add the butter and start with 1 cup of buttermilk. Use a potato masher to mash the potatoes until they are creamy. Add up to another ½ cup …
From reallifedinner.com


BLUE CHEESE MASHED POTATOES | RECIPE | CHEESE MASHED POTATOES, …
Aug 15, 2015 - Mashed Potatoes
From pinterest.com


BUTTERMILK MASHED POTATOES {JUST 3 INGREDIENTS!} - THE SEASONED …
2022-01-15 Bring to a low boil over medium-high heat, cover, and then reduce the heat. Simmer for about 30 minutes, or until the potatoes are tender when pierced with the tip of a knife. Drain the potatoes; return to the warm pot. Add the butter, cover the pot, and let the potatoes sit (off of the heat) until the butter melts.
From theseasonedmom.com


EMERIL'S POTATO PASSIONS | EMERIL LIVE | FOOD NETWORK
Bobby Flay and His Daughter, Sophie, Hit the California Coast in Search of Sun, Surf, Seafood and the Best of L.A. Jul 11, 2022. By: Maria Russo.
From foodnetwork.com


BUTTERMILK MASHED POTATOES | EMERILS.COM
Bring to the boil. Reduce the heat to medium-low and simmer uncovered until the potatoes are fork tender, about 15 minutes. Drain in a colander. Return the potatoes to the cooking pot and place over medium-low heat. Add the buttermilk, butter, remaining 1/4 teaspoon salt, and black pepper and mash with a potato masher or heavy fork until fluffy ...
From emerils.com


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