Mixed Buttermilk Mashed

15m
Prep Time
28m
Cook Time
43m
Ready In

Recipe: #2653

November 16, 2011



"Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings

Nutritional

  • Serving Size: 1 (355.8 g)
  • Calories 573.3
  • Total Fat - 10.5 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 8.4 mg
  • Sodium - 230.7 mg
  • Total Carbohydrate - 110.3 g
  • Dietary Fiber - 2.2 g
  • Sugars - 6.2 g
  • Protein - 10.1 g
  • Calcium - 159.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 143.9 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Place potatoes in large saucepan, cover with cold water.

Step 2

Season with salt and bring to a boil over high heat, add cauliflower, garlic and carrot.

Step 3

Decrease heat to low. Simmer gently until vegetables are fork-tender, about 25 minutes.

Step 4

Meanwhile, heat buttermilk and butter in small saucepan over low heat. Cook until butter is melted, cover and keep warm.

Step 5

Drain vegetables in colander, return to saucepan over med heat.

Step 6

Cook stirring constantly, until a floury film forms on the bottom of the pan, 1-2 minutes. Remove from heat.

Step 7

Mash until smooth. Add warm buttermilk mixture and parsley. Taste and adjust seasoning.

Tips


No special items needed.

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