| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Stern1 | 1 | servings | |
INGREDIENTS
| 2 | lb | Baking potatoes; peeled and cut in |
| ; half 1 kg | ||
| 6 | Whole cloves garlic; peeled 6 | |
| 1/2 | c | Buttermilk 125 mL |
| 2 | tb | Olive oil; optional 25 mL |
| Salt and pepper to taste | ||
| 1 | tb | Chopped fresh chives or green onions 15 |
| ; mL |
INSTRUCTIONS
Place potatoes and garlic in large pot and cover with cold water. Bring to boil. Reduce heat and cook for 20 to 30 minutes, or until potatoes are tender. Drain well. Meanwhile, in small saucepan, warm buttermilk gently so that it does not separate. Mash potatoes and garlic with potato masher or a food mill, with buttermilk and oil. Season with salt and pepper. Stir in chives. Converted by MC_Buster. NOTES : Instead of cooking the whole garlic cloves with the potatoes, you could squeeze two whole heads of roasted garlic into the buttermilk while you are heating it. This recipe, from More HeartSmart Cooking With Bonnie Stern, makes 4 to 5 servings. Converted by MM_Buster v2.0l.
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