Best 7 Mashed Potatoes And Buttermilk Recipes
Mashed potatoes, a comfort food staple, are elevated to new heights with the addition of buttermilk in this delectable recipe. This creamy and flavorful dish is a perfect accompaniment to a variety of main courses, from roasted chicken to grilled salmon. The buttermilk adds a subtle tang and richness that complements the earthy flavor of the potatoes, creating a truly unforgettable side dish. This recipe provides two variations: one for classic mashed potatoes and one for a cheesy, bacon-infused version. Both are sure to please even the most discerning palate.
For the classic mashed potatoes, simply boil the potatoes until tender, then mash them with butter, buttermilk, garlic, salt, and pepper. The result is a smooth, creamy texture with a hint of buttermilk tang.
For the cheesy bacon mashed potatoes, start by cooking bacon until crispy. Set the bacon aside, then use the bacon fat to sauté onions and garlic. Add the mashed potatoes, buttermilk, cheese, and seasonings, and stir until well combined. Top with the reserved bacon and chives for a flavorful and indulgent side dish that will steal the show.
Both variations of this mashed potato recipe are incredibly easy to make and can be tailored to your own preferences. For a lighter version, use low-fat buttermilk and skip the butter. You can also add your favorite herbs and spices to create a unique flavor profile. No matter how you choose to make them, these buttermilk mashed potatoes are sure to become a family favorite.
MASHED POTATOES WITH RUTABAGAS AND BUTTERMILK
Categories Milk/Cream Dairy Potato Side Thanksgiving Vegetarian Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
- Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
- Transfer potatoes to bowl. Sprinkle with green onions and serve.
BUTTERMILK AND CHIVE MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cover the cubed potatoes with cold salted water in a large saucepan and simmer until tender, about 20 minutes.
- While potatoes are cooking, add the butter to a small saucepan and saute the shallot until translucent. Add the buttermilk and warm. Season with salt and pepper.
- Once tender, drain potatoes, return to pot, and coarsely mash with a potato masher. Stir in the warmed buttermilk mixture, season with salt and pepper and garnish with chives.
BACON AND BUTTERMILK MASHED POTATOES
Categories Milk/Cream Potato Side Thanksgiving Kid-Friendly Bacon Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 5
Steps:
- Cook bacon in large skillet over medium-low heat until crisp, about seven minutes. Transfer to paper towels and drain. Crumble bacon and set aside. Reserve 2 tablespoons bacon fat.
- Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot; mash. Add buttermilk, butter and reserved bacon fat; mash again. Add chives. Season with salt and pepper. Transfer to large bowl. Top with bacon.
MASHED POTATOES WITH BUTTERMILK AND DILL
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
- Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir in the low-fat milk, buttermilk, and dill warm over medium-low heat. Season with salt and pepper to taste and serve immediately.
BUTTERMILK AND BACON MASHED POTATOES
These recipes have been adapted from "Bobby Flay Cooks American" by Bobby Flay. Copyright 2003 by Bobby Flay. Photography copyright 2001 by Gentl and Hypers/Edge. Reprinted by permission of Hyperion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan, cover with cold water (about 8 cups), and add 2 tablespoons of salt. Bring to a boil, and cook until very tender, 10 to 12 minutes. Drain well, and return to saucepan over low heat.
- Add butter, buttermilk, roasted garlic, and bacon. Mash until smooth. Stir in parsley and green onions, and season with salt and pepper.
MASHED POTATOES AND BUTTERMILK
A creamy bacon and onion mashed potato dish which is dipped into a bowl of buttermilk then eaten with a spoon.
Provided by TBMAIL
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Place potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 8 minutes.
- Meanwhile, fry bacon in a large skillet over medium-high heat until evenly browned and crisp. Remove bacon from the skillet to drain on paper towels. Add the onions to the bacon grease in the skillet, and fry until tender, stirring constantly. Drain excess grease.
- When the potatoes are done, drain the water and mash. Mix in buttermilk to get your desired creamy consistency. Crumble in the bacon, and stir in the onions. Those who are not worried about fat can also stir in about 2 tablespoons of bacon grease.
- Serve potatoes on small plates with a bowl of buttermilk on the side of each one. Dip spoonfuls of mashed potatoes into buttermilk before eating.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 44.3 g, Cholesterol 20.3 mg, Fat 6.9 g, Fiber 4.8 g, Protein 14.3 g, SaturatedFat 2.7 g, Sodium 472.4 mg, Sugar 11.6 g
CHIVE AND BUTTERMILK MASHED POTATOES
From Eating Well. To make ahead, transfer mashed potatoes to a slow cooker set on "warm".
Provided by Mikekey *
Categories Vegetables
Time 35m
Number Of Ingredients 5
Steps:
- 1. Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
- 2. Return potatoes to the pan. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
- 3. Stir buttermilk, chives, salt and pepper into the potatoes. Return pan to low heat to re-heat potatoes through. Serve.
Tips:
- Choose the right potatoes: For the creamiest, smoothest mashed potatoes, choose starchy potatoes like Russet or Yukon Gold.
- Don't overcook the potatoes: Cook the potatoes until they are tender but still slightly firm. Overcooked potatoes will become gluey and watery.
- Drain the potatoes thoroughly: After cooking, drain the potatoes well to remove excess water. This will help prevent the mashed potatoes from becoming watery.
- Mash the potatoes with a ricer: A ricer is the best tool for getting smooth, lump-free mashed potatoes. If you don't have a ricer, you can use a potato masher or a food processor fitted with the paddle attachment.
- Add warm milk and butter: Warm milk and butter will help make the mashed potatoes creamy and flavorful. You can also add sour cream, cream cheese, or Greek yogurt for extra richness.
- Season the mashed potatoes to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs like chives, parsley, or rosemary for extra flavor.
Conclusion:
Mashed potatoes are a classic comfort food that can be enjoyed in many different ways. Whether you like them creamy and smooth or chunky and rustic, there's a recipe out there to suit your taste. With a few simple tips, you can make the perfect mashed potatoes every time.
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