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Tuesday, February 10, 2009

Buttermillk Mashed Potatoes

Let's be honest folks, we all love the super creamy, full of butter and cream potatoes but they do not love us back in the long run so give this a try and save the other version for Thanksgiving. Now, stop whining. Okay, let's compromise, if you need to, add a bit more buttermilk or butter.
Does anyone know why my photo loads sideways? I have shrunk it really small and it still does this? I can not figure it out.

2 large russet potatoes, peeled and cut into chunks
1 teaspoon butter
4 tablespoons low fat buttermilk
1 teaspoon fresh parsley, minced
1 teaspoon fresh chives, minced
salt and pepper

Place potato in a small saucepan and cover with water. Bring to a boil and cook until the potato is tender, about 5 minutes, depending on size of chunks. Drain; add butter and buttermilk, and mash with a potato masher until smooth. Stir in the chives and parsley. Season with salt and freshly ground pepper.


Anonymous said...

fresh parsley and chives sound delicious with mashed potatoes! The sideways happened to me once - it's the auto program and it thinks that your photo just must be rotated. Have no idea how to fix this.

Veronica said...

Those are some pretty looking potatoes!

Apples and Butter said...

I loved mashed potatoes. Thanks for the not-so-bad-for-you recipe!

Chef E said...

I will be making these again as soon as I finish my health eating tators now :(

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