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All public Recipes -> Side Dish -> Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes

By: Emily R.

Description:
Time:	55 min (15 min to prepare, 40 min to cook)
Meal type:	Side Dish
Ethnicity:
Number of Servings:	10
Ingredients:
4 lb Yukon gold potatoes, peeled and cut into 2-inch pieces 1 dash salt and pepper 2 tablespoons margarine or butter 3 package green onions, thinly sliced crosswise 1 1/4 C buttermilk
Directions:
In covered 5-quart saucepot, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to low; simmer, covered, until fork-tender, about 20 minutes. Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Add green onions and cook 3 to 5 minutes or just until tender, stirring occasionally. Add buttermilk; heat to lukewarm (don't worry if buttermilk separates; it comes back together in the mixing), stirring occasionally. Remove skillet from heat. Drain potatoes. Return potatoes to saucepot and heat on low to dry slightly, about 2 minutes, tossing occasionally. With potato masher, coarsely mash potatoes. Add buttermilk mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; continue mashing until almost smooth. Reheat potatoes if necessary. Makes about 8 1/2 cups. To make Classic Parsley Mashed Potatoes: Prepare potatoes as above in step 1. Omit green onions and all of step 2. In step 3, coarsely mash potatoes with 1/2 cup margarine or butter (1 stick), cut up. Instead of buttermilk, add 1 1/2 cups whole milk, warmed, along with salt and pepper, and mash until potatoes are almost smooth. Stir in 1/4 cup chopped fresh parsley to serve. Makes about 8 cups.
Notes:
Each serving: About 245 calories, 4 g protein, 34 g...

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