| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Idaho baking potatoes, peeled and cut into chunks |
|
|
Buttermilk as needed (up to a pint or even more) |
| 1 |
pn |
White pepper |
| 1 |
tb |
Finely chopped fresh chives (up to 4) |
INSTRUCTIONS
These mashed potatoes are slightly tangy because they contain yogurt. etc.
Here is a similar, simpler recipe using buttermilk.
Serves 6-10 depending on their appetites for potatoes.
1. In a large pot of boiling salted water, cook the potatoes for about 15
to 20 minutes or until fork-tender. Drain.
2. Mash the potaoes somewhat in the pan with a potato masher. Add the salt,
pepper, and chives and blend well into the potatoes with the masher while
adding room temperature buttermilk to get the desired consistency. Taste
for seasoning. Transfer to a serving bowl and serve immediately, or cover
with plastic wrap and reheat im a microwave oven just before serving. If it
is to be served soon the bowl can be warpped in towels to keep it warm, or
even kept warm over hot water.
Ron in Minnesota who has served this to people who hate buttermilk or sour
cream or yougurt, and they never notice.
Posted to JEWISH-FOOD digest V97 #010
From: rbparker@henning.cfa.org (Ron Parker)
Date: Sun, 1 Sep 1996 20:05:01 -0600
A Message from our Provider:
“Been taken for granted? Imagine how God feels”