Buttermilk Mashed Potatoes

[Guest guest]

I've formatted some simple dishes from Magnolias. This recipe looks tangy and

good to me. Enjoy.

Brenda Adams

 

 

* Exported from MasterCook Buster *

 

Buttermilk Mashed Potatoes

 

Recipe By : Magnolias, Charleston, South Carolina

Serving Size : 8 Preparation Time :

Categories : Restaurant Potatoes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 baking potatoes* -- peeled

8 cups water

1 tablespoon salt

6 tablespoons unsalted butter

6 ounces whole milk -- scalded

6 ounces buttermilk -- room temp

salt and freshly ground black pepper

 

* peel potatoes then slice lengthwise and cut in 1/2-inch pieces

 

Place the potatoes, water and salt in a large, heavy saucepan over medium

heat. Bring them to a boil and cook for about 30 minutes, or until very

tender. Pour the potatoes into a colander and drain. Toss them briefly with a

wooden spoon to release the steam.

 

Run the potatoes through a potato ricer or place them in the bowl of an

electric mixer and whip with the flat paddle attachment, stopping periodically

to scrape down the sides. The potatoes should be free of all lumps before any

liquid is added. Melt the butter in the milk and add this to the potatoes.

Add the buttermilk. Season to taste. Serve immediately.

 

Chef Barickman prefers to use an old fashioned potato ricer for making mashed

potatoes because he says it produces an end result that is very smooth.

 

Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN:

0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom

Cafe in Charleston, South Carolina. In this cookbook, he tried to include the

patrons most favorite dishes. >From the cookbook collection of Brenda Adams

<adamsfmle; recipecafe/veg-recipes 3/99.

 

 

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