Food recipes
Buttermilk Mashed Potatoes
Buttermilk Mashed Potatoes Ingredients: potatoes, raw, skin milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt milk, buttermilk, fluid, cultured, lowfat spices, pepper, black Directions: I...
Buttermilk Mashed Potatoes
Ingredients:
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
Directions:
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.
Ingredients:
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
Directions:
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.