| 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,
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