INGREDIENTS

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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