Buttermilk Mashed Potatoes
Simple and Delicious.
Return the potatoes to the pan and set over low heat, uncovered, for
about 5 minutes, stirring occasionally, to let the potatoes dry out a
little (too much moisture will dilute their flavor). For the smoothest
potatoes, pass them through a food mill. For a slightly coarser puree,
mash them with a potato masher or fork or use a hand mixer. Beat the
buttermilk into the potatoes with a wooden spoon until thoroughly
incorporated. If you prefer even creamier potatoes, add a little of the
reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon
salt, and plenty of pepper. Serve at once, or keep the potatoes warm,
covered, in a double boiler over hot water for up to 1 hour.
1 1/4 pounds Yukon Gold potatoes, peeled & cut
1 - 1 1/2 teaspoons kosher salt
3/4 cup buttermilk, warmed (not hot)
1 tablespoon unsalted butter
Freshly ground black pepper
Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add
enough water to cover, and bring to a boil over high heat.
heat to moderate and simmer until the potatoes are tender when pierced
with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking
Per Serving: 184 Calories; 3g Fat (16.3% calories from fat); 2g
Saturated Fat; 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 9mg
Cholesterol; 764mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat.
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