Recipes
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Tangy Buttermilk Mashed Potatoes
This recipe is a side dish suggested for Crunchy Chicken Schnitzel, an America Makes Dinner recipe brought to you by Laurie David and Kirstin Uhrenholdt.
Homemade mashed potatoes are bound to please the table, with not much fuss. Boil the potatoes while you prepare the rest of the meal, and give a quick mash with buttermilk and seasonings to serve.
Prep time: 15 min
Cook time: 15 min
Ingredients
- 2 pounds potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons room-temperature butter, cut into small pieces
- 1 1?4 cups buttermilk, at room temperature (buttermilk has less fat than low-fat milk but all the tangy goodness of sour cream)
- Salt and pepper to taste
- Perhaps some chopped chives or parsley, for garnish.
Preparation
- Place the potatoes and 1 teaspoon salt in large saucepan. Add cold water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are soft when poked with a knife, about 15 minutes.
- Drain potatoes and return them to the saucepan set on the still-hot burner. Add the butter to the pot and mash the potatoes with a masher or a fork (never, never use a food processor, unless you need some glue).
- Add the buttermilk to the potatoes, stirring gently until just incorporated. Now please taste your potatoes and add a pinch of salt and pepper, then garnish.
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