Free Recipe Buttermilk Mashed Potatoes
Recipe Type: G Recipes
Recipe Preparation: boil
Cooking Ingredients for Buttermilk Mashed Potatoes Recipe
2 lb Baking potatoes; peeled and
-cut into
; 2-inch chunks
3 tb Unsalted butter
1/2 c Buttermilk; up to 2/3
3/4 ts Salt
1/4 ts Freshly ground pepper
1 ds Cayenne
Buttermilk Mashed Potatoes Preparation
If you decide to double or even triple this recipe to feed a large party, you may want to cook the potatoes whole in their skins, which saves a lot of fuss and preparation time. Start them off in a large pot of cold water and bring them to a boil. They”ll take about 15 minutes longer to cook, but the skins will just slip off when they”re done. Buttermilk adds a wonderful tang, and it has only half a percent more fat than skim milk. In a large saucepan of boiling salted water, cook the potatoes until they are very soft, 15 to 20 minutes. Drain into a colander. Put the hot potatoes through a ricer or beat with an electric mixer until mashed. (Do not puree in a food processor or you will end up with wallpaper paste.) Add the butter and beat until melted and smooth. Beat in 1/2 cup buttermilk. If the potatoes are still too thick, beat in the remaining milk, 1 tablespoon at a time, until they are of the desired consistency. Season with the salt, pepper and cayenne. Serves 4. Recipes from Cooking From a Country Farmhouse by Susan Wyler (copyright 1993 Susan Wyler). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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