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

 

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.


Nutrition Information:

Quickview
64k Calories
2g Protein
2g Total Fat
7g Carbs
20% Health Score
Limit These
Calories
64k
3%

Fat
2g
4%

  Saturated Fat
1g
10%

Carbohydrates
7g
2%

  Sugar
5g
6%

Cholesterol
7mg
3%

Sodium
251mg
11%

Get Enough Of These
Protein
2g
4%

Vitamin C
96mg
116%

Vitamin A
2440IU
49%

Vitamin B6
0.27mg
13%

Folate
36µg
9%

Vitamin E
1mg
8%

Vitamin B2
0.14mg
8%

Manganese
0.14mg
7%

Fiber
1g
7%

Potassium
223mg
6%

Phosphorus
58mg
6%

Calcium
57mg
6%

Vitamin B1
0.07mg
4%

Vitamin B5
0.41mg
4%

Vitamin B3
0.79mg
4%

Vitamin K
3µg
4%

Vitamin D
0.55µg
4%

Magnesium
13mg
3%

Vitamin B12
0.19µg
3%

Selenium
2µg
3%

Zinc
0.38mg
3%

Iron
0.39mg
2%

Copper
0.03mg
2%

covered percent of daily need
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