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Categories:Viewed: 67 - Published at: 7 years ago
Ingredients
- 4 lb. Yukon gold potatoes
- salt and pepper
- 2 tbsp. margarine or butter
- 3 bunch green onions
- 1 1/4 c. buttermilk
Method
- In covered 5-quart saucepot, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high.
- Reduce heat to low; simmer, covered, until fork-tender, about 20 minutes.
- Meanwhile, in 12-inch nonstick skillet, melt margarine on medium.
- Add green onions and cook 3 to 5 minutes or just until tender, stirring occasionally.
- Add buttermilk; heat to lukewarm (don't worry if buttermilk separates; it comes back together in the mixing), stirring occasionally.
- Remove skillet from heat.
- Drain potatoes.
- Return potatoes to saucepot and heat on low to dry slightly, about 2 minutes, tossing occasionally.
- With potato masher, coarsely mash potatoes.
- Add buttermilk mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; continue mashing until almost smooth.
- Reheat potatoes if necessary.
- Makes about 8 1/2 cups.
- To make Classic Parsley Mashed Potatoes: Prepare potatoes as above in step 1.
- Omit green onions and all of step 2.
- In step 3, coarsely mash potatoes with 1/2 cup margarine or butter (1 stick), cut up.
- Instead of buttermilk, add 1 1/2 cups whole milk, warmed, along with salt and pepper, and mash until potatoes are almost smooth.
- Stir in 1/4 cup chopped fresh parsley to serve.
- Makes about 8 cups.Each serving: About 245 calories, 4 g protein, 34 g carbohydrate, 11 g total fat (2 g saturated), 2 g fiber, 5 mg cholesterol, 440 mg sodium.To make Mashed Potatoes with Root Vegetables: Prepare potatoes as above in step 1, but use only 2 pounds Yukon gold potatoes, and add 2 pounds (3 medium) celery root (celeriac), peeled and cut into 2-inch pieces, and 1 pound parsnips (6 medium), peeled and cut into 2-inch pieces.
- Omit green onions and all of step 2.
- In step 3, drain vegetables, then press through holes in bottom of rotary food mill into same saucepot instead of drying and mashing; increase margarine or butter to 5 tablespoons and stir in along with salt and pepper, and omit buttermilk.
- (If you do not have a food mill, you can mash vegetables with potato masher, but texture will not be quite as smooth.)
- Makes about 7 cups.
- Each serving: About 190 calories, 3 g protein, 28 g carbohydrate, 6 g total fat (1 g saturated), 4 g fiber, 0 mg cholesterol, 405 mg sodium.