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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|Serving Size: 1 Serving (1279g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 2603
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