Ingredients:
2 lb thin skinned potatoes, quartered
2/3 cup buttermilk
4-5 scallions, chopped
1 1/2 tablespoon butter
salt
pepper
Directions:
Bring a large pot of water to boil. Add potatoes and cook until tender. Drain and hand mash in the buttermilk, butter, scallions, salt and pepper. Serve as is.
Leftovers make great little fried potato pancakes or patties the next day.
2 lb thin skinned potatoes, quartered
2/3 cup buttermilk
4-5 scallions, chopped
1 1/2 tablespoon butter
salt
pepper
Directions:
Bring a large pot of water to boil. Add potatoes and cook until tender. Drain and hand mash in the buttermilk, butter, scallions, salt and pepper. Serve as is.
Leftovers make great little fried potato pancakes or patties the next day.
I make a very similar recipe quite often... I love potatoes this way!
ReplyDeleteI agree! I love the tartness that the buttermilk adds to the potatoes.
ReplyDeleteYum! Buttermilk in mashed potatoes is divine.
ReplyDeleteI've never tried buttermilk in mashed potatoes before - I'm gonna have to do that next time!
ReplyDeleteI love the purple skinned ones too; it just makes potatoes a whole lot more fun to eat.
ReplyDeleteAlas, potatoes (white, anyway) are a periodic luxury not a staple in the dieter's (and diabetic) diet! I will be saving this one for the next special potato-worthy occasion!
ReplyDelete