| 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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