| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Canadian |
Side dish, Vegetables |
8 |
Servings |
INGREDIENTS
| 6 |
|
Potatoes, peeled |
| 1 1/4 |
c |
Buttermilk |
| 1 |
tb |
Butter |
| 1 |
tb |
Chopped fresh dill |
| 1 |
tb |
Chopped fresh chives or green onion tops |
|
|
Salt and pepper |
INSTRUCTIONS
In pot of boiling salted water, cook potatoes for about 20 minutes or until
fork-tender; drain well. Mash, rice or pass potatoes through food mill to
remove all lumps.
Using fork, gradually beat in buttermilk, then butter. Stir in dill and
chives. Season with salt and pepper to taste. (Potatoes can be covered and
refrigerated for up to 1 day; reheat in microwave at High for 5 minutes,
rotating twice.) Makes 8 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Canadian Living's Best Vegetables
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 11, 1998
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