Buttermilk Mashed Creamers

By amt2mf

nutrition facts (Buttermilk Mashed Creamers)
Servings Per Recipe 8, Calories 175, Protein (gm) 3, Carbohydrate (gm) 22, Fat, total (gm) 9, Cholesterol (mg) 24, Saturated fat (gm) 6, Monosaturated fat (gm) 2, Dietary Fiber, total (gm) 2, Sugar, total (gm) 2, Vitamin A (IU) 292, Vitamin C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 68, Potassium (mg) 373, Calcium (DV %) 30, Iron (DV %) 0, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 pounds Yukon gold or russet potatoes
• 6 tablespoons unsalted butter (3/4 stick)
• 1/2 cup well-shaken buttermilk
• Sea salt and freshly ground black pepper to taste

Details

Servings 8
Preparation time 50mins
Cooking time 50mins

Preparation

Step 1

1. Peel potatoes. Cut any large potatoes in half so potatoes are uniform size and cook evenly. Place potatoes in a large saucepan and cover with 2 inches of cold water. Bring to low boiling over medium-high heat. Cover, reduce heat, and simmer about 30 minutes, until potatoes are tender when pierced with a small knife tip. Remove from heat.
2. Drain potatoes, then return to saucepan while still warm. Add butter, cover, and let stand until butter is melted. Add buttermilk; mash with potato masher or whip with electric beaters until potatoes are creamy and butter and buttermilk are incorporated. Season to taste with salt and pepper. Serve warm.