Buttermilk And Chive Mashed Potatoes Food
BUTTERMILK MASHED POTATOES WITH CHIVES
Steps:
- Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.
- Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot.
Nutrition Facts : ServingSize six., Calories 290 kcal, Fat 110 kcal, SaturatedFat 7 g, TransFat 12 g, Carbohydrate 41 g, Fiber 4 g, Protein 5 g, Cholesterol 30 mg, Sodium 650 mg, UnsaturatedFat 3.5 g
BUTTERMILK AND CHIVE MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cover the cubed potatoes with cold salted water in a large saucepan and simmer until tender, about 20 minutes.
- While potatoes are cooking, add the butter to a small saucepan and saute the shallot until translucent. Add the buttermilk and warm. Season with salt and pepper.
- Once tender, drain potatoes, return to pot, and coarsely mash with a potato masher. Stir in the warmed buttermilk mixture, season with salt and pepper and garnish with chives.
BUTTERMILK CHIVE MASHED POTATOES WITH PEAS AND CARAMELIZED ONION
Make and share this Buttermilk Chive Mashed Potatoes With Peas and Caramelized Onion recipe from Food.com.
Provided by lazyme
Categories Mashed Potatoes
Time 55m
Yield 5 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 192.3, Fat 5.3, SaturatedFat 3.2, Cholesterol 14.2, Sodium 102.2, Carbohydrate 31.4, Fiber 4.5, Sugar 5.6, Protein 5.9
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