Buttermilk Potato Cakes Recipes

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.

BUTTERMILK SCALLOPED POTATOES

Steps:

• Pre-heat oven to 350°F.
• Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
• In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
• Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
• Layer slices in casserole dish.
• In a medium saucepan, saute onion in butter until tender, about 5 minutes.
• Add buttermilk to pan and heat; DO NOT BOIL!
• Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.

BUTTERMILK POTATO CAKES

Steps:

• Microwave potatoes as directed on package; place in large bowl. Add butter and buttermilk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in seasonings.
• Place flour in shallow dish. Shape potato mixture into 8 patties, using about 1/2 cup potato mixture for each patty. Dip, 1 at a time, in flour, turning to evenly coat both sides of each patty. Gently shake off excess flour.
• Heat 2 Tbsp. oil in large skillet on medium-high heat. Add 4 potato patties; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining potato patties, adding remaining oil as needed.

BUTTERMILK CHEDDAR CORN CAKES

Steps:

• Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

BUTTERMILK POTATO CAKES

Steps:

• Prepare Steam N' Mash cut russet potatoes according to package directions.
• In medium bowl, mash cooked potatoes, buttermilk, and butter. Stir in parsley, mustard, and garlic powder until well combined then shape into 8 patties. Dip patties in flour; pat off excess. In large nonstick skillet, heat oil over medium-high heat until hot. Place 4 patties in pan and fry for 3 minutes without turning, or until nicely browned. Gently turn cakes over and cook 3 minutes more.
• Drain on a paper towel, season with salt, and repeat with remaining 4 patties.

BUTTERMILK ROASTED POTATOES

Steps:

• Prepare potatoes for roasting by peeling and cutting into large chunks.
• Toss with oil.
• Place in 425°F oven on lowest rack for best browning.
• Roast for 40-45 minutes, turning at least once.
• Mash potatoes in large bowl, leaving them slightly chunky.
• Stir in buttermilk, butter, and chives.
• Season with salt and pepper.

BUTTERMILK MASHED POTATOES

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, 20 to 30 minutes. Drain and mash in a large bowl.
• Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.

BUTTERMILK PARMESAN POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
• Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
• Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.