Side Pannel
Fluffy Mashed Potatoes
Ingredients List
- 2 lg Russet potatoes; about 1-1/4
- -lbs.
- 1/4 c Buttermilk
- 1 tb Unsalted butter
- 1 ts Salt
- 1/4 ts Freshly ground pepper
Directions
Cut each potato into 3 pieces. Place the potatoes in a large saucepan and
cover with cold water. Bring to a boil and cook until the potatoes are
easily pierced with a knife, 20-25 minutes. Drain well.
When the potatoes are just cool enough to handle, peel and place them in a
large bowl. Using a fork, mash them roughly. Mash in the butter, cut in 3
or 4 pieces, followed by the buttermilk, salt and freshly ground pepper.
Mash just until the potatoes are fluffy and combined with the other
ingredients. Adjust the seasoning and serve immediately.
Each of the four servings contains 186 calories and 3 grams of fat.
"Something Different" is written for the American Institute for Cancer
Research by Dana Jacobi, author of The Best of Claypot Cooking and the
Natural Kitchen. (C) American Institute for Cancer Research - Cooking
Columns
Notes: For incredibly light, yet rich-tasting mashed potatoes, I use a bit
of butter and a splash of buttermilk. The buttermilk gives them a creamy
texture and its cultured flavor adds a tangy, old-fashioned appeal.
>from Kitpath (Pat Hanneman's Kitchen) wizard.ucr.edu/~phannema
cover with cold water. Bring to a boil and cook until the potatoes are
easily pierced with a knife, 20-25 minutes. Drain well.
When the potatoes are just cool enough to handle, peel and place them in a
large bowl. Using a fork, mash them roughly. Mash in the butter, cut in 3
or 4 pieces, followed by the buttermilk, salt and freshly ground pepper.
Mash just until the potatoes are fluffy and combined with the other
ingredients. Adjust the seasoning and serve immediately.
Each of the four servings contains 186 calories and 3 grams of fat.
"Something Different" is written for the American Institute for Cancer
Research by Dana Jacobi, author of The Best of Claypot Cooking and the
Natural Kitchen. (C) American Institute for Cancer Research - Cooking
Columns
Notes: For incredibly light, yet rich-tasting mashed potatoes, I use a bit
of butter and a splash of buttermilk. The buttermilk gives them a creamy
texture and its cultured flavor adds a tangy, old-fashioned appeal.
>from Kitpath (Pat Hanneman's Kitchen) wizard.ucr.edu/~phannema
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