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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Buttermilk-Chive Mashed Potatoes

    Lobo
    Lobo
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    Join date : 2013-01-12

    Buttermilk-Chive Mashed Potatoes Empty Buttermilk-Chive Mashed Potatoes

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

    Buttermilk-Chive Mashed Potatoes Img28l
    Buttermilk-Chive Mashed Potatoes
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    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.






    • 397

    Ingredients:


    • 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

    Directions:

    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.

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