Buttermilk Mashed Potatoes rec.food.cooking/Richard Cody/1998 Serves 6 These are lighter and airier than potatoes mashed with cream and they have a suitably down-home flavor to go with the roast ham. Offer sauteed bitter greens -- such as escarole, broccoli rabe or mustard greens -- along with the ham and potatoes.
4 large baking potatoes, peeled and cubed 2 tablespoons butter 3/4 to 1 cup buttermilk Salt and pepper to taste Drop the potatoes into a large pot of cold salted water and bring to a boil. Reduce heat and simmer, uncovered, until the potatoes are tender when pierced with a knife, about 25 minutes. Drain. Put the butter and 3/4 cup buttermilk in the pot and add the drained potatoes. Place over very low heat and mash with a potato masher, adding more buttermilk as needed. Season well with salt and pepper. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
