Skinny Buttermilk Mashed Potatoes Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6: Potatoes, peeled
1 1/4 cup: Buttermilk,
1 tbsp: Butter,
1 tbsp: Chopped fresh dill,
1 tbsp: Chopped fresh chives or green onion tops,
Salt and pepper,
Directions:
In pot of boiling salted water, cook potatoes for about 20 minutes or
until fork-tender; drain well. Mash, rice or pass potatoes through
food mill to remove all lumps.
Using fork, gradually beat in buttermilk, then butter. Stir in dill
and chives. Season with salt and pepper to taste. (Potatoes can be
covered and refrigerated for up to 1 day; reheat in microwave at High
for 5 minutes, rotating twice.) Makes 8 servings. Typed in MMFormat
by cjhartlin@msn.com Source: Canadian Livings Best Vegetables
Source from luhu.jp
until fork-tender; drain well. Mash, rice or pass potatoes through
food mill to remove all lumps.
Using fork, gradually beat in buttermilk, then butter. Stir in dill
and chives. Season with salt and pepper to taste. (Potatoes can be
covered and refrigerated for up to 1 day; reheat in microwave at High
for 5 minutes, rotating twice.) Makes 8 servings. Typed in MMFormat
by cjhartlin@msn.com Source: Canadian Livings Best Vegetables
Source from luhu.jp