BUTTERMILK SMASHED POTATOES
Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!
Provided by Barbara
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
- Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.
Nutrition Facts : Calories 131.8 calories, Carbohydrate 25.1 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 44.2 mg, Sugar 2.5 g
BLUE CHEESE MASHED POTATOES
Add your favorite cheese to homemade or prepared mashed potatoes. Prepared mashed potatoes can be found in the refrigerated meat section of your local grocery store.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 2
Steps:
- Heat potatoes according to package directions; stir in blue cheese. Serve immediately.
Nutrition Facts : Calories 214 calories, Fat 11g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
BUTTERMILK MASHED POTATOES
Steps:
- In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
BLUE CHEESE MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
- Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.
BUTTERMILK MASHED POTATOES
Use buttermilk instead of regular milk to add richness to your mashed potatoes.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (for smoother mashed potatoes pass them through a ricer or food mill after peeling). Mash the potatoes with the buttermilk and butter using a fork or potato masher. Stir in 2 teaspoons salt and a few grinds of pepper. Sprinkle with the scallions.
BUTTERMILK BLUE CHEESE POTATOES AU GRATIN
If there is only one potato recipe you want to try, then this one has to it! it is an amazing potato dish, that will have you drooling at the table lol! This is a killer potato recipe, and one you should not pass up. Although the original recipe does not state to par-boil the potatoes, I always do this for a layered potato dish, it cooks in a much lesser time. You can use one (10-ounce) package of frozen broccoli pieces that have been steamed, in place of fresh, I have even made this dish without using the broccoli and pimento for garnish, it is still a "killer"! Make sure your buttermilk is at room temperature before using for the recipe. This buttermilk blue cheese sauce recipe can be used for a number of other recipes also.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h30m
Yield 6-9 serving(s)
Number Of Ingredients 18
Steps:
- Make sure to parboil the potatoes until soft-firm.
- Butter a 2-1/2-quart shallow casserole dish.
- Set oven to 350°F.
- Arrange half of the sliced par-boiled potatoes in the bottom of the prepared dish.
- For the buttermilk-blue cheese sauce: melt butter in a medium saucepan over low heat.
- Add in garlic and shallots; saute for 1 minute.
- Add/whisk in flour, whisk and stir for 3 minutes more.
- Pour in the half and half and room temperature buttermilk all at once; cook/whisk until sauce thicken and is bubbly.
- Remove from heat, and stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley and half of the blue cheese; mix well to combine.
- Layer all of the sliced mushrooms over the potatoes in the casserole dish; top with half of the cheese sauce, and distribute the grated jack cheese over the sauce.
- Layer remaining potatoes over the jack cheese and sauce.
- Spoon with remaining sauce on top.
- Sprinkle with remaining blue cheese.
- Bake for 45 minutes. Remove from oven and sprinkle the potato chips over top; return to oven for 10 minutes.
- Remove from oven and arrange the cooked broccoli around the edges of the casserole (if using) and garnish with pimento (if using); bake for 5 minutes longer.
- Absolutely delicious!
Nutrition Facts : Calories 636.9, Fat 25.3, SaturatedFat 14.2, Cholesterol 65.7, Sodium 451.9, Carbohydrate 85.9, Fiber 10, Sugar 6.7, Protein 19.7
BUTTERMILK SMASHED POTATOES
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.
Nutrition Facts : Calories 313 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 531mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
BUTTERMILK-BLUE CHEESE SMASHED POTATOES
Make and share this Buttermilk-Blue Cheese Smashed Potatoes recipe from Food.com.
Provided by weekend cooker
Categories Mashed Potatoes
Time 30m
Yield 4 potatoes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes in a saucepan, and cover with cold water 2 inches above potatoes.
- Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer for 15 minutesor until tender, and drain.
- Return potatoes to pan, add the remaining ingredients to pan, and mash with a potato masher to desired consistancy.
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- Wash potatoes and peel or cut off any dark spots or imperfections, leaving as much skin on as possible. Cut into cubes and place in a large stock pot, covering with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain potatoes and place back in the pot over low heat. Add butter and buttermilk, then use a potato masher and mash until your desired texture has been reached. Mash in salt and pepper, then mash in the cheese and crumbled bacon, saving a bit for the top if desired. Taste and season additionally if desired. Top with sliced green onions.
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- Wash potatoes and poke them several times with a fork or knife and place on prepared baking sheet. Baked potatoes for approximately 1 hour, or until potatoes are tender.
- Using a glass or small bowl, smash the potatoes with the bottom of the glass or bowl until they are flattened. Drizzle with olive oil and sprinkle with salt and pepper.
- Place potatoes back in the oven under the broiler for 2-3 minutes until they just start to brown on the edges.
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