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Buttermilk Mashed Potatoes with Country Mustard Recipe

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This recipe for Buttermilk Mashed Potatoes with Country Mustard is from The St. Margaret's Episcopal School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs of Russet potatoes, peeled and cut into 1" cubes
3/4 cup (1 1/2 sticks) unsalted butter
2 Tablespoons coarse grain Dijon mustard
1 1/2 cup buttermilk
Chopped fresh parsley
Directions:
Directions:
Cook potatoes in a large pot of boiling water until tender, about 20 minutes. Drain. Transfer potatoes to a large bowl.
Melt butter in medium saucepan over medium heat and whisk in Dijon mustard. Remove from heat and whisk in buttermilk. Season to taste with salt and pepper. Beat in additional buttermilk if needed. (Can be prepared 2 hours ahead of time. Cover and let stand at room temperature. Rewarm in microwave safe bowl until heated through, about 5 minutes.)
Sprinkle with fresh chopped parsley around edge and serve.
Personal Notes:
Personal Notes:
The Garcia Family

 

 

 

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