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Suggest a better descriptionThese mashed potatoes are slightly tangy because they contain yogurt. etc. Here is a similar, simpler recipe using buttermilk. Serves 6-10 depending on their appetites for potatoes. 1. In a large pot of boiling salted water, cook the potatoes for about 15 to 20 minutes or until fork-tender. Drain. 2. Mash the potaoes somewhat in the pan with a potato masher. Add the salt, pepper, and chives and blend well into the potatoes with the masher while adding room temperature buttermilk to get the desired consistency. Taste for seasoning. Transfer to a serving bowl and serve immediately, or cover with plastic wrap and reheat im a microwave oven just before serving. If it is to be served soon the bowl can be warpped in towels to keep it warm, or even kept warm over hot water. Ron in Minnesota who has served this to people who hate buttermilk or sour cream or yougurt, and they never notice. Posted to JEWISH-FOOD digest V97 #010 From: rbparker@henning.cfa.org (Ron Parker) Date: Sun, 1 Sep 1996 20:05:01 -0600
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Serving Size: 1 Serving (1361g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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. |
Calories per serving: 1
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