Buttermilk Herb Mashed Potatoes Recipe
Ingredients
| 3 pounds Yukon gold potatoes, cut into 1" cubes | ||
| 1 1/2 cups 1% low-fat buttermilk | ||
| 1/4 cup nonfat sour cream | ||
| 1 tablespoon chopped fresh Italian parsley | ||
| Chives | 1 Tablespoon, chopped | |
| Salt | 1/8 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
Directions
Cover potatoes with cold water and bring to a boil over high heat.
Reduce the heat to medium and cook for 15 to 20 minutes, or until the potatoes are tender when tested with a sharp knife.
Drain and return to the saucepan.
Off heat, mash with a potato masher until almost smooth.
In a medium saucepan, combine the buttermilk, sour cream, parsley, chives, salt, and pepper.
Whisk until smooth.
Whisk over medium heat for 3 to 4 minutes, or until hot.
Pour over the potatoes and mash until the buttermilk mixture is thoroughly incorporated.
Reduce the heat to medium and cook for 15 to 20 minutes, or until the potatoes are tender when tested with a sharp knife.
Drain and return to the saucepan.
Off heat, mash with a potato masher until almost smooth.
In a medium saucepan, combine the buttermilk, sour cream, parsley, chives, salt, and pepper.
Whisk until smooth.
Whisk over medium heat for 3 to 4 minutes, or until hot.
Pour over the potatoes and mash until the buttermilk mixture is thoroughly incorporated.
Chef
