Chive & Buttermilk Mashed Potatoes
Recipe: #22658
January 24, 2016
Categories: Side Dishes, Potatoes, Sunday Dinner Gluten-Free, No Eggs, Vegetarian, Herbs, Buttermilk, Kosher Dairy, Vegetarian Dinner, more
"From Eating Well. To make ahead, transfer mashed potatoes to a slow cooker set on "warm"."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (203.2 g)
- Calories 137
- Total Fat - 1.2 g
- Saturated Fat - 0.6 g
- Cholesterol - 3.4 mg
- Sodium - 931.6 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 4.1 g
- Sugars - 3.5 g
- Protein - 3.9 g
- Calcium - 52.7 mg
- Iron - 0.9 mg
- Vitamin C - 16.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
Step 2
Return potatoes to the pan. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Step 3
Stir buttermilk, chives, salt and pepper into the potatoes. Return pan to low heat to re-heat potatoes through.
Step 4
Serve.
Tips
No special items needed.
4 Reviews
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