Buttermilk Mashed Potatoes

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* Exported from MasterCook *

 

Buttermilk Mashed Potatoes

 

Recipe By :Flexible Fare by Sandra Rudloff

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 pounds red-skinned potatoes

2 tablespoons butter

1 cup buttermilk

3/4 teaspoon salt

1/2 teaspoon pepper

 

1. Cut potatoes into large chunks (do not peel). Place potatoes in a large pot

and add water to cover. Place pot on high heat and bring potatoes to a boil.

Reduce heat to medium and cook until potatoes are tender.

 

2. Remove from heat and drain potatoes. In a large bowl, mash potatoes with a

masher or a pastry cutter (potatoes should not be smooth, do not use a mixer.)

Add butter and stir until butter is melted. Stir in buttermilk, salt and pepper

and mix well. Serve immediately.

 

Servings: 6-8

 

~ Sour Cream Mashed Potatoes - Use 1 cup sour cream in place of buttermilk in

step 2.

 

~ Sour Cream and Chive Mashed Potatoes - Use 1 cup sour cream in place of

buttermilk in step 2. Add 1/2 cup minced chives in step 2 when you add sour

cream.

 

MC'd by Badams 7/2005

 

Source:

" Flexible Fare: Personalize Recipes with Countless Variations by Sandra

Rudloff "

Copyright:

" Bristol Publishing Enterprises, 1999; ISBN: 1-55867-228-1 "

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NOTES : The extra texture from these potatoes will remind you of the " hominess "

of the holidays. Using a hand masher helps keep these potatoes from becoming too

smooth.