Simple Buttermilk Mashed Potatoes Food

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.

BUTTERMILK MASHED POTATOES

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.

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.

BUTTERMILK SMASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.

BUTTERMILK MASHED POTATOES

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.

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.

FLUFFY BUTTERMILK MASHED POTATOES

Steps:

• Place the potatoes and 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 are 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 partially mash.
• Add the warm buttermilk and baking soda, mix well, and mash completely. Stir in the butter and pepper and adjust the seasoning as needed. If you like your mashed potatoes creamy, add the reserved cooking liquid. Serve immediately.

BUTTERMILK MASHED POTATOES

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.

FLUFFY BUTTERMILK-MASHED POTATOES

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.

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 MASHED POTATOES

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.

BUTTERMILK MASHED POTATOES

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.

BUTTERMILK MASHED POTATOES

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

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.

CREAMY BUTTERMILK AND PARSLEY MASHED IDAHO® POTATOES

Steps:

• Slice all potatoes in half, place in a large pan, and cover with cool water.
• Bring to a boil for 25 to 35 minutes or until potatoes are tender enough to mash.
• Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
• Mash by hand or with a hand mixer.
• Add salt to taste and enjoy!

BUTTERMILK SMASHED POTATOES

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.