July 26, 2007

Buttermilk Mashed Potatoes

2 lb thin skinned potatoes, quartered
2/3 cup buttermilk
4-5 scallions, chopped
1 1/2 tablespoon butter

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.

My thoughts:
Last week at the farmers' market I bought the cutest purple skinned potatoes and the strongest tasting scallions I have ever had. Last night we made tomato, bacon and marinated chicken sandwiches and I ended up making this for a side dish. It was so good! The buttermilk gives the potatoes a nice tart flavor and adds creaminess without adding fat.


  1. I make a very similar recipe quite often... I love potatoes this way!

  2. I agree! I love the tartness that the buttermilk adds to the potatoes.

  3. Yum! Buttermilk in mashed potatoes is divine.

  4. I've never tried buttermilk in mashed potatoes before - I'm gonna have to do that next time!

  5. I love the purple skinned ones too; it just makes potatoes a whole lot more fun to eat.

  6. Alas, 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!


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