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.
MASHED POTATOES WITH CHIVES
This is about as simple as it gets: classically prepared mashed potatoes - just potatoes, milk, butter and salt - get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 2-inch cubes.
- Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
- Meanwhile, heat the milk until it is hot.
- Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 577 milligrams, Sugar 4 grams, TransFat 0 grams
BUTTERMILK AND CHIVE MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cover the cubed potatoes with cold salted water in a large saucepan and simmer until tender, about 20 minutes.
- While potatoes are cooking, add the butter to a small saucepan and saute the shallot until translucent. Add the buttermilk and warm. Season with salt and pepper.
- Once tender, drain potatoes, return to pot, and coarsely mash with a potato masher. Stir in the warmed buttermilk mixture, season with salt and pepper and garnish with chives.
CARAMELIZED ONION MASHED POTATOES
Caramelized onions give a sweet and savory taste to this side dish from our Test Kitchen. Prepared with red potatoes, reduced-fat cheese and bacon, it makes a heartwarming accompaniment to any main course.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to the pan.), Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 18-22 minutes or until tender., Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 528mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CHIVE SMASHED POTATOES
No need to peel the potatoes-in fact, this is the only way we make mashed potatoes anymore. They're chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! -Beverly Norris, Evanston, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and bouillon in a Dutch oven and cover with 8 cups water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes., Drain and return to pan. Mash potatoes with cream cheese, cream, butter, salt and pepper. Garnish with chives.
Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 428mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
BUTTERMILK AND CHIVE MASHED POTATOES
A recipe from Ricardo that I did yesterday. These mashed potatoes are creamy and delicious. I used more chives than requested. And instead of using buttermilk, I made my own with milk and adding vinegar. That was perfect.
Provided by Boomette
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes. Drain.
- With a mash potatoes, mash the potatoes with the butter. Then with an electric mixer, reduce the mixture to a puree with the buttermilk and chive. Add salt and pepper.
Nutrition Facts : Calories 408, Fat 12.3, SaturatedFat 7.6, Cholesterol 32.3, Sodium 172, Carbohydrate 67.5, Fiber 8.3, Sugar 5.2, Protein 9.3
BUTTERMILK CHIVE MASHED POTATOES WITH PEAS AND CARAMELIZED ONION
Make and share this Buttermilk Chive Mashed Potatoes With Peas and Caramelized Onion recipe from Food.com.
Provided by lazyme
Categories Mashed Potatoes
Time 55m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saute pan, over medium-low heat, melt the butter.
- Add the onions and cook, stirring often, about 20 minutes or until golden
- brown.
- Set aside.
- Peel the potatoes and cut into large, even pieces.
- In a large pot, cover the potatoes with salted water and bring to a boil.
- Cook the potatoes until soft when tested with a fork, 15 to 20 minutes.
- Drain.
- Force the potatoes through a ricer if you have one.
- If not, use a mixer or hand masher to mash the potatoes.
- Add the caramelized onions and buttermilk and beat until light and fluffy, (You can use a little more buttermilk if necessary to bring about the desired consistency.)
- Stir in the peas and half the chives.
- Season with salt and pepper.
- Serve in a large bowl sprinkled with the remaining chives.
Nutrition Facts : Calories 192.3, Fat 5.3, SaturatedFat 3.2, Cholesterol 14.2, Sodium 102.2, Carbohydrate 31.4, Fiber 4.5, Sugar 5.6, Protein 5.9
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