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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 2 pounds Yukon gold potatoes, peeled, cut into even sized, large chunks
- 3/4 cups low-fat buttermilk
- Salt and cracked black pepper
- 2 1/2 tablespoons sambal oelek, more or less to taste
Method
- Place potatoes in a medium saucepan, cover with cold water, heat to boiling, reduce the heat and simmer until cooked through, about 12 to 16 minutes.
- Drain in a colander.
- Immediately place potatoes back in pot you cooked them in and place on same burner, which has been turned off.
- Stir occasionally over next 5 minutes to let potatoes dry out.
- In a small saucepan, warm buttermilk over medium low heat.
- Do not boil.
- Pass potatoes through a ricer or food mill.
- Alternatively, leave potatoes in pot and mash by hand using a potato masher or wooden spoon.
- Stir in enough warmed buttermilk to obtain desired consistency.
- Add salt and cracked black pepper to taste, stir until combined.
- Add sambal oelek, a teaspoon at a time, tasting after each addition.
- Serve immediately.
- MORPH: The morph on this is a simple dish called baked egg mashed potatoes.
- All you do is place leftover mashed potatoes in a shallow baking dish.
- Make wells, crack eggs into the wells, cover with a thin layer of cheese and bake until the eggs are set.
