Mixed Buttermilk Mashed
Recipe: #2653
November 16, 2011
Categories: Side Dishes, Cauliflower, Potatoes, Southern, Brunch, Christmas, Thanksgiving, Vegetarian, more
"Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
Ingredients
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.