These mashed potatoes taste incredibly rich and creamy, but have less fat than the usual recipes. The buttermilk imparts a tangy flavor, almost like sour cream, but is much easier on the waistline. Don't forget to include the kids when making this recipe. Most just love to help peel and mash potatoes. The potatoes can be peeled and rinsed up to two hours in advance and kept on the stove, covered with water, until you are ready to cook them.
Hands-On Time: 15 minutes
Ready In: 35 minutes
Yield: 4 servings
Ingredients
1 pound of russet potatoes, peeled and cut into 2 inch cubes
1 tablespoon salt
1/4 cup milk
1/4 cup buttermilk
2 tablespoons butter
Salt and pepper to taste
Directions
- Rinse potatoes in a large pot of water, exchanging the water until it becomes clear. This removes excess starch and prevents them from becoming gluey.
- Cover potatoes with fresh cold water and add a tablespoon of salt. Bring them to a boil, then reduce heat a bit and simmer for about 15 minutes, or until easily pierced with the tip of a knife. Drain and return to the pot.
- Mash potatoes with a potato masher or ricer. Add milk, buttermilk and butter. Stir to combine. Add salt and pepper to taste. Serve hot.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.
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