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Name: Buttermilk Mashed Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Unsalted butter; 1/4 ts Black Pepper freshly ground; 2 lb Baking potatoes peeled and cut into 2-inch chunks; 3/4 ts Salt; 1 ds Cayenne; 1/2 c Buttermilk up to 2/3

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INGREDIENTS

3 tb Unsalted butter
1/4 ts Black Pepper ; freshly ground
2 lb Baking potatoes ; peeled and cut into 2-inch chunks
3/4 ts Salt
1 ds Cayenne
1/2 c Buttermilk ; up to 2/3

Servings

INSTRUCTIONS

If you decide to double or even triple this recipe to feed a large party, you may want to cook the potatoes whole in their skins, which saves a lot of fuss and preparation time. Start them off in a large pot of cold water and bring them to a boil. Theyll take about 15 minutes longer to cook, but the skins will just slip off when theyre done. Buttermilk adds a wonderful tang, and it has only half a percent more fat than skim milk. In a large saucepan of boiling salted water, cook the potatoes until they are very soft, 15 to 20 minutes. Drain into a colander. Put the hot potatoes through a ricer or beat with an electric mixer until mashed. (Do not puree in a food processor or you will end up with wallpaper paste.) Add the butter and beat until melted and smooth. Beat in 1/2 cup buttermilk. If the potatoes are still too thick, beat in the remaining milk, 1 tablespoon at a time, until they are of the desired consistency. Season with the salt, pepper and cayenne. Serves 4. Recipes from Cooking From a Country Farmhouse by Susan Wyler (copyright 1993 Susan Wyler). Recipe by: Good Morning America

NOTES

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Buttermilk Mashed Potatoes

3 tb Unsalted butter
1/4 ts Black Pepper freshly ground
2 lb Baking potatoes peeled and cut into  2-inch chunks
3/4 ts Salt
1 ds Cayenne
1/2 c Buttermilk up to 2/3

If you decide to double or even triple this recipe to feed a large  party, you may want to cook the potatoes whole in their skins, which  saves a lot of fuss and preparation time. Start them off in a large  pot of cold water and bring them to a boil. Theyll take about 15  minutes longer to cook, but the skins will just slip off when theyre  done. Buttermilk adds a wonderful tang, and it has only half a  percent more fat than skim milk.    In a large saucepan of boiling salted water, cook the potatoes until  they are very soft, 15 to 20 minutes. Drain into a colander. Put the  hot potatoes through a ricer or beat with an electric mixer until  mashed. (Do not puree in a food processor or you will end up with  wallpaper paste.) Add the butter and beat until melted and smooth.  Beat in 1/2 cup buttermilk. If the potatoes are still too thick, beat  in the remaining milk, 1 tablespoon at a time, until they are of the  desired consistency. Season with the salt, pepper and cayenne. Serves  4.    Recipes from Cooking From a Country Farmhouse by Susan Wyler  (copyright     1993    Susan Wyler).        Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (1279g)
Recipe Makes: 1

Calories: 2603
Calories from Fat: 1884 (72%)

Amt Per Serving		% DV

	Total Fat 209.3g	279 %
	Saturated Fat 132.2g	661 %
	Monounsaturated Fat 54.1g
	Polyunsanturated Fat 8.2g
Cholesterol 554.4mg		171 %
Sodium 203.8mg		7 %
Potassium 4048.2mg		107 %
Total Carbohydrate 171.2g		50 %
	Dietary Fiber 13g	52 %
	Sugars, other 158.2g
Protein 26g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2603

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