Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes is a side dish that serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 152 calories, 6g of protein, and 3g of fat per serving. For 74 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. Head to the store and pick up bell pepper, salt, buttermilk, and a few other things to make it today. This recipe from Eating Well has 14 fans. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is pretty good. If you like this recipe, you might also like recipes such as Buttermilk Mashed Potatoes, Buttermilk Mashed Potatoes, and Buttermilk Mashed Potatoes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 15 minutes

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Ingredients:

Freshly ground white or black pepper, to taste

2 teaspoons butter

1 cup buttermilk

6 cloves garlic, peeled

2 pounds all-purpose potatoes, preferably Yukon Gold (about 6 medium potatoes), peeled and cut into chunks

Salt, to taste

Equipment:

sauce pan

colander

frying pan

potato masher

potato ricer

Cooking instruction summary:

Place potatoes and garlic in a large heavy saucepan. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.Meanwhile, melt butter in a small saucepan over low heat and cook, swirling, until it turns a nutty brown, about 1 minute. Stir in buttermilk and heat until just warm. (Do not overheat or it will curdle.)When potatoes are done, drain in a colander and return to the pan. Place pan over low heat and shake for about 1 minute to dry potatoes.Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer. Add enough of the buttermilk mixture to make a smooth puree. Season with salt and pepper and serve.

 

Step by step:


1. Place potatoes and garlic in a large heavy saucepan.

2. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.Meanwhile, melt butter in a small saucepan over low heat and cook, swirling, until it turns a nutty brown, about 1 minute. Stir in buttermilk and heat until just warm. (Do not overheat or it will curdle.)When potatoes are done, drain in a colander and return to the pan.

3. Place pan over low heat and shake for about 1 minute to dry potatoes.Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer.

4. Add enough of the buttermilk mixture to make a smooth puree. Season with salt and pepper and serve.


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