How to make it

  • Peel and cut the potatoes into chucks. Place into a sauce pan large enough to hold them and enough water to cover by 1 1/2 inches. Bring to a boil. Boil until the potatoes are very tender. Drain into a colander. Return the potatoes to the pan and shake gently over a low heat to dry them out. You want the water to go away so it can be replaced by some yummy butter and milk.
  • Once the potatoes are dry and look starchy, about 5 minutes; do one of the following: 1. Put the potatoes through a food mill or potato ricer; return to the pan, add the butter, whichever milk you choose, and mix well with a spoon; or 2. Mash with a potato masher in the pan until smooth, then add the butter and milk, using the potato masher, blend until smooth; or 3. Using an electric mixer, add the butter and milk and beat until smooth, this method works best with the russet potatoes, not so well with Yukon gold.
  • Add salt and pepper to taste. Top with a pat of butter, if desired.
  • Per Serving: (with buttermilk) 178 Calories; 6g Fat (4g Sat, 2g Mono, trace Poly); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 193mg Sodium.
  • *LindySez Note: Pour the milk in slowly, checking for smoothness. You may not need all of it.

Reviews & Comments 3

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    " It was excellent "
    valinkenmore ate it and said...
    Great post - I always use buttermilk with mached potatoes - goes great with roasted garlic too!
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    " It was excellent "
    joe1155 ate it and said...
    Very good. I like them especially with cream and butter.
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  • toml 10 years ago
    I like the idea of the butter milk.I will have to give a try next time I make them
    Was this review helpful? Yes Flag

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