 |
|
|
|
|
 |
|
Buttermilk Mashed Potatoes |
|
|
 |
Ingredients |
 |
 | 1 1/4 lb Oregon Russet Potatoes, peeled & sliced |
| 1 tsp salt |
| 3/4 cup warm buttermilk |
| 1/2 tsp baking soda |
| 2 tsp butter |
| freshly ground black pepper |
Place potatoes & salt in a medium saucepan, add enough water to cover.
Bring to a boil over high heat. Reduce heat and simmer until the potatoes
can be pierced easily with a fork, about 10 minutes. Drain, reserving a
few tablespoons of the potato liquid. Place the potatoes in a large bowl
and partially mash. Add warm buttermilk and baking soda, mix well and mash
completely. Stir in the butter and pepper. If you like your mashed
potatoes creamy, add the reserved cooking liquid. Serves 4 |
|
