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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Buttermilk-Chive Mashed Potatoes Recipe

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This recipe for Buttermilk-Chive Mashed Potatoes is from The Hungry Hawk Cookbook, 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:  
5 lb. russet potatoes, peeled and cut into 2-inch pieces
2 tsp. kosher salt, plus more, to taste
3/4 cup buttermilk
1/2 cup half-and-half
8 Tbs. (1 stick) unsalted butter, cut into small pieces
3/4 cup finely chopped fresh chives
Freshly ground white pepper, to taste

Directions:
Directions:
Put the potatoes in a large pot. Add the 2 tsp. salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander.

In a small saucepan over medium heat, combine the buttermilk and half-and-half and heat until just warm. Set aside.

Set a potato ricer or food mill over the pot and pass the potatoes through in batches. Add the butter, then gradually add the buttermilk mixture, stirring constantly with a large wooden spoon until the potatoes are smooth and creamy. Stir in the chives and season with salt and white pepper. Transfer the potatoes to a warmed serving bowl and serve immediately. Serves 8 to 10.

Personal Notes:
Personal Notes:
This is a scrumptious recipe. This recipe came to me by way of Williams- Sonoma© cookbook.

 

 

 

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