| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg01 | 8 | servings | |
INGREDIENTS
| 12 | Baking potatoes*; peeled | |
| 8 | c | Water |
| 1 | tb | Salt |
| 6 | tb | Unsalted butter |
| 6 | oz | Whole milk; scalded |
| 6 | oz | Buttermilk; room temp |
| Salt and freshly ground black pepper |
INSTRUCTIONS
* peel potatoes then slice lengthwise and cut in 1/2-inch pieces Place the potatoes, water and salt in a large, heavy saucepan over medium heat. Bring them to a boil and cook for about 30 minutes, or until very tender. Pour the potatoes into a colander and drain. Toss them briefly with a wooden spoon to release the steam. Run the potatoes through a potato ricer or place them in the bowl of an electric mixer and whip with the flat paddle attachment, stopping periodically to scrape down the sides. The potatoes should be free of all lumps before any liquid is added. Melt the butter in the milk and add this to the potatoes. Add the buttermilk. Season to taste. Serve immediately. Chef Barickman prefers to use an old fashioned potato ricer for making mashed potatoes because he says it produces an end result that is very smooth. Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN: 0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to include the patrons most favorite dishes. Recipe by: Magnolias, Charleston, South Carolina Converted by MM_Buster v2.0l.
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