Mashed PotatoesFrom sosousme 5 years ago
- 2 pounds russet potatoes or Yukon gold; (do not use white rose or any waxy potato for this dish. russet potatoes or Yukon gold will give you a nice fluffy mash. If you use the others, you will get glue.) shopping list
- 6 tablespoons buttermilk or cream, half and half or whole milk. (I like buttermilk, it gives them a nice ting, and is lower in calories and fat.) shopping list
- 3 tablespoons unsalted butter shopping list
- salt and pepper, to taste shopping list
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.
The Cooksosousme Santa Rosa, CA
The Rating5 people
Very good. I like them especially with cream and butter.joe1155 in Munchen loved it
Great post - I always use buttermilk with mached potatoes - goes great with roasted garlic too!
Valerievalinkenmore in Malott loved it
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