Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Buttermilk-Chive Mashed Potatoes



Posts : 16531
Thanked : 805
Join date : 2013-01-12

Buttermilk-Chive Mashed Potatoes

Post by Lobo on Sun 17 Jan 2016, 11:24 pm

Buttermilk-Chive Mashed Potatoes

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10
Enriched with buttermilk and half-and-half, these mashed potatoes will turn out exceptionally smooth and fluffy if you use a potato ricer or a food mill.

  • Printer Friendly Version

  • 397


  • 5 lb. russet potatoes, peeled and cut into 2-inch pieces
  • 2 tsp. kosher salt, plus more, to taste
  • 3/4 cup buttermilk
  • 1/2 cup half-and-half
  • 8 Tbs. (1 stick) unsalted butter, cut into small pieces
  • 3/4 cup finely chopped fresh chives
  • Freshly ground white pepper, to taste


Put the potatoes in a large pot. Add the 2 tsp. salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.

In a small saucepan over medium heat, combine the buttermilk and half-and-half and heat until just warm. Set aside.

Set a potato ricer or food mill over the pot and pass the potatoes through in batches. Add the butter, then gradually add the buttermilk mixture, stirring constantly with a large wooden spoon until the potatoes are smooth and creamy. Stir in the chives and season with salt and white pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 8 to 10.
Williams-Sonoma Kitchen.

    Current date/time is Sun 23 Oct 2016, 3:23 pm