 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Adding buttermilk and rosemary makes a deliciously different variation of the standard mashed potato recipe. Ingredients:
3 lbs white potatoes, peeled and cubed |
1/4 cup butter |
1 tablespoon chopped garlic |
1 teaspoon finely chopped fresh rosemary |
1 1/2 cups buttermilk |
1/3 cup chopped fresh chives |
Directions:
1. In a saucepot over high heat, bring the three pounds of potatoes, and enough salted water to cover, to a boil. Reduce heat to medium; cover. Cook 15 minutes more, or until potatoes are tender.
2. Drain and return potatoes in pot.
3. Meanwhile, in a separate pot over medium heat, cook 1/4 cup butter for 30 seconds. Add the chopped garlic and rosemary; cook 2 minutes.
4. Stir in 1 1/2 cups buttermilk and cook 2 more minutes, or until heated through. Add to the potatoes that have been drained.
5. Using a hand masher or potato ricer, mash potatoes with buttermilk mixture until smooth. Stir in the chopped chives and serve.
|
|