| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Gma3 | 1 | servings | |
INGREDIENTS
| 2 | lb | Baking potatoes; peeled and cut into |
| ; 2-inch chunks | ||
| 3 | tb | Unsalted butter |
| 1/2 | c | Buttermilk; up to 2/3 |
| 3/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | ds | Cayenne |
INSTRUCTIONS
If you decide to double or even triple this recipe to feed a large party, you may want to cook the potatoes whole in their skins, which saves a lot of fuss and preparation time. Start them off in a large pot of cold water and bring them to a boil. They'll take about 15 minutes longer to cook, but the skins will just slip off when they're done. Buttermilk adds a wonderful tang, and it has only half a percent more fat than skim milk. In a large saucepan of boiling salted water, cook the potatoes until they are very soft, 15 to 20 minutes. Drain into a colander. Put the hot potatoes through a ricer or beat with an electric mixer until mashed. (Do not puree in a food processor or you will end up with wallpaper paste.) Add the butter and beat until melted and smooth. Beat in 1/2 cup buttermilk. If the potatoes are still too thick, beat in the remaining milk, 1 tablespoon at a time, until they are of the desired consistency. Season with the salt, pepper and cayenne. Serves 4. Recipes from Cooking From a Country Farmhouse by Susan Wyler (copyright 1993 Susan Wyler). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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