Butetrmilk Chive Mashed Potatoes Food

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.

CHIVE AND BUTTERMILK MASHED POTATOES

Steps:

• 1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
• 2. Return potatoes to the pan. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
• 3. Stir buttermilk, chives, salt and pepper into the potatoes. Return pan to low heat to re-heat potatoes through. Serve.

CHIVE AND GARLIC MASHED POTATOES

Steps:

• Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

MASHED POTATOES WITH BUTTERMILK AND DILL

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
• Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately.

BUTTERMILK MASHED POTATOES

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.

BUTTERMILK CHIVE MASHED POTATOES WITH PEAS AND CARAMELIZED ONION

Steps:

• In a medium saute pan, over medium-low heat, melt the butter.
• Add the onions and cook, stirring often, about 20 minutes or until golden
• brown.
• Set aside.
• Peel the potatoes and cut into large, even pieces.
• In a large pot, cover the potatoes with salted water and bring to a boil.
• Cook the potatoes until soft when tested with a fork, 15 to 20 minutes.
• Drain.
• Force the potatoes through a ricer if you have one.
• If not, use a mixer or hand masher to mash the potatoes.
• Add the caramelized onions and buttermilk and beat until light and fluffy, (You can use a little more buttermilk if necessary to bring about the desired consistency.)
• Stir in the peas and half the chives.
• Season with salt and pepper.
• Serve in a large bowl sprinkled with the remaining chives.

CAP CITY DINER'S BUTTERMILK-CHIVE MASHED POTATOES

Steps:

• Simmer potatoes until fork tender.
• Heat buttermilk and butter.
• Mash potatoes and slowly add buttermilk and butter.
• Season with salt, pepper, and fresh chives.

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.

MASHED POTATOES WITH CHIVES

Steps:

• Peel the potatoes and cut them into 2-inch cubes.
• Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
• Meanwhile, heat the milk until it is hot.
• Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.