Buttermilkherbedmashedpotatoes Food

BUTTERMILK MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add enough cold water to cover by 2 inches. Bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
• Drain; place in a large bowl. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined. If desired, garnish with snipped chives.

BUTTERMILK MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
• Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.

BUTTERMILK MASHED POTATOES

Steps:

• In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

BUTTERMILK MASHED POTATOES

Steps:

• In a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper.

BUTTERMILK PARMESAN POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
• Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
• Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.

BUTTERMILK HERBED MASHED POTATOES

Steps:

• Peel and slice potatoes into chunks.
• In large pot, add potatoes and cover with water.
• Place pot on medium heat cooktop and bring to boil.
• Cook until potatoes are fork tender.
• Drain water thoroughly and return potatoes to same pot. Add butter and begin mashing. Add buttermilk, salt, pepper and chives.
• Mash until you are happy with consistency.

BUTTERMILK MASHED POTATOES

Steps:

• 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. Reduce the 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 water.
• 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.
• In Advance: You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.

BUTTERMILK MASHED POTATOES WITH HORSERADISH

Steps:

• Scrub the potatoes and leave them wet. Prick each potato once with a fork and wrap it in a sheet of microwave-safe paper towel, tucking in the ends. Arrange the potatoes in the microwave, end to end and 1 inch apart with the tucked-in ends down, microwave them at high power (100%) for 8 to 10 minutes, or until they yield to gentle pressure, and let them stand, wrapped, for 5 minutes.
• In a 1-quart microwave-safe bowl combine 2/3 cup of the buttermilk, the butter, the horseradish, and salt and pepper to taste and microwave the mixture, covered, at high power for 2 minutes. Peel the potatoes, while they are still hot force them through a ricer or the medium disk of a food mill into the buttermilk mixture, and combine the mixture well, adding some of the remaining buttermilk if necessary to reach the desired consistency.

BUTTERMILK MASHED POTATOES (INA GARTEN)

Steps:

• In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

FLUFFY BUTTERMILK-MASHED POTATOES

Steps:

• Place the potatoes and 1 teaspoon of salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes can be pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid.
• Place the potatoes in a large bowl and mash partly. Cook the buttermilk in a saucepan over low heat to just barely warm it; do not let the buttermilk get too hot or it will separate. Add it and the baking soda to the potatoes and mash completely.
• Stir in the butter, additional salt and the pepper to taste. If you like very creamy mashed potatoes, add the reserved cooking liquid. Serve immediately.

HERBED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender. , Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon zest and red pepper flakes if desired., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through.

BUTTERMILK MASHED POTATOES

Steps:

• In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.
• Meanwhile, peel the potatoes and cut them into 1-1/2" cubes.
• Add them to the boiling water and bring the water back to a boil.
• Lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the whole milk (ONLY - don't be tempted to heat the buttermilk with the whole milk and cream; it will curdle) and butter in a small saucepan, making sure it doesn't boil.
• Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander.
• Place a food mill fitted with a small disk or blade over a heat-proof bowl.
• Pass the potatoes through the food mill, turning the handle back and forth.
• As soon as the potatoes are mashed, stir in the hot-milk-and-butter mixture with a rubber spatula.
• Add enough buttermilk to make the potatoes creamy.
• Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.
• To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
• You can add a little extra hot milk to keep them creamy.
• Enjoy!
• The Barefoot Contessa served this with roast capon, green beans with shalotts, orange-honey glazed carrots and pumpkin mousse parfait.