SIMPLE BUTTERMILK MASHED POTATOES
If you're looking for a super basic Buttermilk Mashed Potatoes recipe, you're in luck my friends! These are creamy, tangy and the perfect Holiday side dish!
Provided by Katie Webster
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan. Cover generously with cold water. Add 1 ¼ teaspoon salt. Place saucepan over high heat and bring to a boil. Reduce heat to maintain a lively simmer and continue cooking until the potatoes are fork tender, 15 to19 minutes.
- Drain potatoes and return them to the saucepan. Add butter and mash the potatoes roughly with a potato masher. Alternatively rice them into a bowl (see instructions below.) Add the remaining ¾ teaspoon salt, ½ cup buttermilk and white pepper and continue mashing. Gradually add more buttermilk as you mash to achieve desired consistency. Keep warm until serving.
Nutrition Facts : ServingSize 2/3 cup, Calories 136 calories, Sugar 1 g, Sodium 396 mg, Fat 5 g, SaturatedFat 3 g, Carbohydrate 21 g, Fiber 1 g, Protein 3 g
BUTTERMILK-BOURSIN MASHED POTATOES
Make from-scratch mashed potatoes this year with the addition of the Boursin, a soft, flavorful cheese.
Categories mashed potatoes Thanksgiving mashed potatoes buttermilk-boursin mashed potatoes buttermilk mashed potatoes mashed potatoes recipe mashed potato recipes cheese recipes easy thanksgiving side dish
Time 1h25m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Bring potatoes and cold salted water to cover to a boil in a large Dutch oven. Boil 20 to 25 minutes or until tender; drain. Let stand until cool enough to handle and peel.
- Preheat oven to 400°F. Press peeled potatoes through a potato ricer or food mill into a large bowl. Lightly fold cheese, 4 tablespoons butter, and next 3 ingredients into potatoes. Stir in 1 3/4 to 2 1/4 cups buttermilk, stirring just until smooth and fluffy (do not over- mix). Spoon into a lightly greased 3-quart baking dish. Dot top of potatoes with remaining 2 tablespoons butter and cover with aluminum foil.
- Bake, covered, at 400°F for 30 minutes. Uncover and bake 10 more minutes or until thoroughly heated. Sprinkle with additional chives before serving.
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
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
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
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
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a saucepan and cover with cold water. Add salt and bring to a boil, then cook until the potatoes fall off a fork when pierced, about 20 minutes. Drain the potatoes, reserving about a 1/2 cup of the cooking liquid. Using a potato ricer or sieve and rubber spatula, gently press the potatoes over a large bowl. Mix in the butter, salt, buttermilk, and green onions and stir to blend. Add a tablespoon or 2 of cooking liquid if necessary to obtain desired consistency. Salt and pepper liberally and serve.
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
This Buttermilk Mashed Potatoes recipe is a quick and easy Thanksgiving side dish. The buttermilk makes these potatoes creamy, a little tangy, and so irresistible!
Provided by Adapted from Cook's Country
Categories Side Dish
Time 38m
Number Of Ingredients 6
Steps:
- Add potatoes, 4 tablespoons butter, 1 ½ cups buttermilk, water, baking soda, and 1 teaspoon salt to a Dutch oven or a heavy-bottom pot and stir to combine.
- Bring to boil, cover, and reduce heat to low. Simmer, stirring occasionally, until potatoes are nearly tender, 20 to 25 minutes.
- Remove lid and cook, stirring constantly, over medium heat until liquid has nearly evaporated, about 2-3 minutes.
- Turn off heat, add remaining butter to the pot, and mash with a potato masher until smooth.
- Using a rubber spatula, fold in remaining buttermilk until absorbed and potatoes are creamy.
- Season with salt and pepper. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 319 kcal, Carbohydrate 31 g, Protein 8 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 52 mg, Sodium 123 mg, Fiber 6 g, Sugar 3 g
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 (INA GARTEN)
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
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
GARLIC BUTTERMILK MASHED POTATOES
This is a simple, quick recipe that is a definite people-pleaser.
Provided by CosmoMajor
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes and onion into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Transfer cooked potatoes and onion to a large bowl. Add butter, buttermilk, garlic powder, salt, and black pepper; blend together until creamy, 1 to 2 minutes.
Nutrition Facts : Calories 683.5 calories, Carbohydrate 84.5 g, Cholesterol 92.7 mg, Fat 35.2 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 22.2 g, Sodium 344.7 mg, Sugar 6 g
BUTTERMILK MASHED POTATOES
Provided by Jackie Garvin
Number Of Ingredients 8
Steps:
- Place potatoes in a small saucepan and cover with cold tap water. Add 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Cover and bring to a boil. Cook for 10 to 15 minutes or until potatoes are tender.
- Place colander in the sink and drain potatoes.
- Return pot, without potatoes, to stove and place on low heat.
- Add 1/4 cup buttermilk and 2 tablespoons butter. After butter melts, add potatoes back to the pot.
- Mash to your desired texture. I like some chunks of potato to remain. Make them smoother if you'd like.
- Stir. Add more buttermilk if needed to make potatoes creamy.
- Taste and more salt and pepper if needed.
INSTANT POT BUTTERMILK MASHED POTATOES
A lightened up version of mashed potatoes, ready in minutes in the Instant Pot. This version uses a combo of buttermilk and olive oil.
Provided by DanaAngeloWhite
Categories Mashed Potatoes
Time 19m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place a steamer basket in the inner pot and pour in one cup of water.
- Place potatoes in the basket and sprinkle with ¼ teaspoon of salt.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 9 minutes. When the cook time is done, quick release the pressure and turn off the heat (press cancel).
- Carefully drain the potatoes and return back to the pot. Add buttermilk, olive oil and remaining ¼ teaspoon of salt. Using a potato masher, mash until potatoes are smooth and creamy. Serve warm.
- Serves: 4; Calories: 125; Total Fat: 4 grams; Saturated Fat: 1 gram; Total Carbohydrate: 21 grams; Sugars: 2 grams; Protein: 3 grams; Sodium: 155 milligrams; Cholesterol: 1 milligrams; Fiber: 2 grams.
FLUFFY BUTTERMILK-MASHED POTATOES
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish. We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
Provided by Molly O'Neill
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 409 milligrams, Sugar 3 grams, TransFat 0 grams
AMAZING BUTTERMILK GARLIC MASHED POTATOES
My aunt made these for me 11 years ago. Except for the garlic. I added that because I add garlic to almost everything. These are so different but so good.
Provided by Bellinda
Categories Potato
Time 35m
Yield 3-6 serving(s)
Number Of Ingredients 5
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
Make and share this Buttermilk Mashed Potatoes recipe from Food.com.
Provided by Carrlin
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot, cover with water, and add 1 tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot.
- Add buttermilk, sour cream, and butter; mash with a potato masher until creamy. Season generously with salt and pepper; serve immediately.
Nutrition Facts : Calories 202, Fat 7.3, SaturatedFat 4.5, Cholesterol 20, Sodium 102.4, Carbohydrate 29.6, Fiber 2.9, Sugar 3.9, Protein 5
BUTTERMILK MASHED POTATOES
Provided by Sally Schneider
Categories Milk/Cream Dairy Potato Side Christmas Easter Thanksgiving Vegetarian Kid-Friendly St. Patrick's Day Back to School Fall Winter Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
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 them 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.
- In Advance: You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.
BUTTERMILK MASHED POTATOES
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
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 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
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BAREFOOT CONTESSA | BUTTERMILK MASHED POTATOES | RECIPES
From barefootcontessa.com
- In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil. Meanwhile, peel the potatoes and cut them into 1½-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 whole 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 or 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-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.
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- In a medium saucepan, cover the potatoes with 2 inches of water. Add 1 teaspoon of sea salt and bring to a boil, then simmer over moderate heat until the potatoes are tender when pierced, about 30 minutes. Drain well, then return the potatoes to the hot saucepan and mash with a potato masher.
- Meanwhile, in a small saucepan, melt the butter. Remove from the heat and stir in the buttermilk and baking soda; the mixture will foam up. Stir the buttermilk mixture into the mashed potatoes and season with sea salt and pepper. Scrape the potatoes into a serving bowl and garnish with chives. Serve warm.
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5/5 (1)Total Time 3 hrs 10 minsCategory Side DishCalories 286 per serving
- Wash and scrub potatoes. Cut into 1-2 inch chunks. (The smaller you chop the potatoes the faster they will cook.)Rub the sides and bottom of a large crock pot with the end of the 6 tablespoons of butter, then chop the rest into chunks.Add the potatoes and butter to the crock pot.Sprinkle with salt, pepper, seasoning salt, parsley, garlic, onion, cayenne, and lemon pepper.Pour 1 and 1/2 cups buttermilk over the potatoes and stir.Cook on high for 3 hours, or on low for 7 hours.
BUTTERMILK MASHED POTATOES RECIPE | MYRECIPES
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Servings 6Total Time 1 hr 5 mins
- Preheat oven to 225°. Place potatoes in a large saucepan with cold water to cover by 2 inches. Bring to a boil over medium heat; boil 25 minutes or until potatoes are tender. Drain and spread potatoes in a parchment paper-lined jelly-roll pan. Bake 15 minutes.
- Transfer potatoes to a large bowl. Add hot milk mixture; mash potatoes with a potato masher. Slowly add buttermilk, mashing to desired consistency. Add salt and pepper to taste.
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5/5 (1)Total Time 22 minsCategory Side DishCalories 176 per serving
- Dice the potatoes into medium sized chunks making sure that the potatoes are relatively the same size to ensure even cooking.
- Place the diced potatoes into a large sauce pan or pot. Pour enough cold water into the pot to cover the potatoes and sprinkle 1 tsp. or so of salt in there.
- Place the pot on the stove top and bring to a boil. Once the water is boiling reduce to a low boil and cook for 12 minutes or so. Poke the potatoes with a knife to check if they are tender. Cook longer if necessary.
BUTTERMILK MASHED POTATOES RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 35 minsCategory Diabetic Christmas Side Dish RecipesCalories 145 per serving
- Place potatoes and garlic in a large heavy saucepan. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.
- Meanwhile, melt butter in a small saucepan over low heat and cook, swirling, until it turns a nutty brown, about 1 minute. Stir in buttermilk and heat until just warm. (Do not overheat or it will curdle.)
- When potatoes are done, drain in a colander and return to the pan. Place pan over low heat and shake for about 1 minute to dry potatoes.
- Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer. Add enough of the buttermilk mixture to make a smooth puree. Season with salt and pepper and serve.
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From myrecipes.com
Servings 6Total Time 55 mins
- Sauté garlic in hot oil in a Dutch oven over medium heat 3 minutes. Add 8 cups water, chicken broth, potatoes, and 1/4 tsp. salt; bring to a boil. Cover, reduce heat, and cook 15 to 20 minutes or until potatoes are tender.
- Drain potatoes, and return to Dutch oven. Add buttermilk, butter, pepper, and remaining 1 tsp. salt. Mash potatoes with a large fork or potato masher to desired consistency. Sprinkle evenly with chives; serve immediately.
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Servings 6
- In a large saucepan, cover the potatoes and celery root with water, add a pinch of salt and bring to a boil. Simmer over moderate heat until the vegetables are tender, 35 to 40 minutes. Drain the vegetables and return them to the pan.
- Meanwhile, melt the butter in a small saucepan. Add the leeks, cover and cook over moderate heat for 5 minutes. Add the cream, season with salt and pepper and simmer, uncovered, until the leeks are tender, about 7 minutes. In another small saucepan, gently heat the buttermilk; do not boil or it will curdle.
- Coarsely mash the potatoes and celery root. Stir in the hot buttermilk and then the creamed leeks. Season with salt, pepper and nutmeg and serve.
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