| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | servings | ||
INGREDIENTS
| 2 | lb | Russet or yukon gold potatoes; peeled and cut into 1-inch cubes |
| 8 | Garlic cloves; peeled | |
| 1 | Bay leaf | |
| 1/2 | c | Buttermilk |
| Salt and freshly ground pepper to taste |
INSTRUCTIONS
from http://www.foodtv.com/rright/05-20.htm COOKING RIGHT SHOW #CR9694 Combine potatoes, garlic and bay leaf in a sauce pan and cover with lightly salted water. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain, discard bay leaf and return potatoes to pan over low heat. Mash and cook for a couple of minutes to dry the potatoes out a bit. Add buttermilk and season with salt and pepper. Serve immediately. Yield: 4-6 servings Variations: ~ Add 2 tablespoons freshly grated parmesan and 1 teaspoon grated lemon zest to potatoes. ~ Add 1 tablespoon chopped fresh herbs such as chives, chervil and parsley. ~ Add drained fried and chopped capers. Posted to EAT-LF Digest by Jenny Herl <jlherl@uiuc.edu> on Nov 16, 1999, converted by MM_Buster v2.0l.
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