Sunday, November 25, 2007

Mashed Potatoes

Superb Mashed Potatoes. Linda made the most amazing mashed potatoes for our Thanksgiving feast and noted that it was adapted from a recent Sunset magazine. They always have good recipes!

Buttermilk Mashed Potatoes


3 garlic cloves, minced
1 tablespoon olive oil
2 cups low-sodium chicken broth
3 1/2 pounds Yukon gold potatoes, peeled and cubed
1 1/4 teaspoons salt, divided
1 1/2 cups warm buttermilk
1/3 cup butter, melted
3/4 teaspoon pepper
4 tablespoons chopped fresh chives


Sauté garlic in hot oil in a pot over medium heat 3 minutes. Add 8 cups water, chicken broth, potatoes, and 1/4 tsp. salt; bring to a boil. Cover, reduce heat, and cook 15 to 20 minutes or until potatoes are tender.

Drain potatoes, and return to the pot. Add buttermilk, butter, pepper, and remaining 1 tsp. salt. Mash potatoes with a large fork or potato masher to desired consistency. Just barely mash, do not 'whip'. Sprinkle evenly with chives; serve immediately.

Makes 6 servings

These may not make a stylish photo, but you won't care when you put a taste of these on your tongue!


Anonymous said...

They sound just delicious. The buttermilk would really give it a nice richness. I love buttermilk - I can drink it by the glass.

Peter M said...

Yep Anna, those are my same ingredients for mashed potatoes...garlic is a must!

Natalie C. said...

Garlic, buttermilk, chives - oh my!