Buttermilk Mashed Potatoes With Chives Recipe 485 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.

BUTTERMILK MASHED POTATOES

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.

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:

• In a large pot cover potatoes with cold water by 1-inch. Add garlic salt and bring to a boil over high heat. Lower temperature and simmer until tender.
• While potatoes are simmering, pour buttermilk in a saucepan and add butter. Bring to a simmer. Add chives and alfredo sauce mix. Remove from heat and set aside.
• Drain potatoes and return to the pot. Using a potato masher coarsely mash the potatoes until smooth. Slowly add the buttermilk mixture and mix until creamy. Season with salt and pepper, to taste.

MASHED POTATOES WITH CORN AND CHIVES

Steps:

• Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes.
• Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
• Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.)
• Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture.
• Season with salt and pepper and stir in chives.
• To keep for up to one day, refrigerate, covered.
• To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.

BUTTERMILK MASHED POTATOES (INA GARTEN)

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.