Fluffy Buttermilk Mashed Potatoes
Fried Onion Mashed Potatoes
Fluffy Buttermilk Mashed Potatoes
1 1/4 pounds white boiling potatoes, peeled and sliced
1 teaspoon salt
3/4 cup warm buttermilk
1/2 teaspoon baking soda
2 teaspoons unsalted butter
Freshly ground black pepper
Place the potatoes and salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid.
Place the potatoes in a large bowl and partially mash.
Add the warm buttermilk and baking soda, mix well, and mash completely. Stir in the butter and pepper and adjust the seasoning as needed. If you like your mashed potatoes creamy, add the reserved cooking liquid. Serve immediately.
Yield: 4 servings
Recipe by Dori Sanders
Fried Onion Mashed Potatoes
5 or 6 large russet potatoes, boiled and peeled
1 large sweet onion diced (about 1/4" dice)
1/4 cup butter
1/4 cup milk
salt and pepper to taste
In a skillet fry onions in butter until golden brown. Do not drain butter that the onions were cooked in, you'll lose so much flavor if you do and will have to add more butter or oil to compensate anyhow. While onions cook, mash potatoes with milk and keep warm. When onions are done add to potatoes and mix well but don't over beat as potatoes become pasty if you do (simple rule of thumb with any mashed potato recipe). Depending on the consistency you like, may want to add more milk. Season to taste with salt and pepper.
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