Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Buttermilk Mashed Potatoes
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- Level: Easy
- Total: 1 hr 15 min
- Active: 20 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 42 mg
- Sodium
- 502 mg
Use buttermilk instead of regular milk to add richness to your mashed potatoes.
- Level: Easy
- Total: 1 hr 15 min
- Active: 20 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 42 mg
- Sodium
- 502 mg
Ingredients
Directions
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (for smoother mashed potatoes pass them through a ricer or food mill after peeling). Mash the potatoes with the buttermilk and butter using a fork or potato masher. Stir in 2 teaspoons salt and a few grinds of pepper. Sprinkle with the scallions.
