Baked Mashed Potatoes

Buttermilk and sage make this potato side dish a wonderful change from plain old mashed potatoes.

5 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 40 mins to 45 mins 450°F
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Baked Mashed Potatoes
medium baking potatoes (2 pounds total), peeled and cut into eighths
cup coarsely chopped onion (1 large)
cup water
tablespoons olive oil or cooking oil
tablespoons snipped fresh herbs such as parsley, chives, and/or thyme
teaspoon salt
teaspoon black pepper
cups buttermilk
Olive oil
Salt and black pepper
  1. In a greased 3-quart rectangular baking dish combine potatoes and onions. In a small bowl combine water, oil, herbs, the 1/2 teaspoon salt, and 1/4 teaspoon pepper; drizzle over potatoes and onions.
  2. Bake, uncovered, in a 450 degree F oven for 40 to 45 minutes or until the vegetables are tender and browned, stirring twice.
  3. Transfer to a large mixing bowl. Mash with a potato masher or beat with an electric mixer on low speed. Gradually beat in enough buttermilk to make smooth and fluffy. If desired, drizzle with additional olive oil. Season to taste with additional salt and pepper. Makes 8 servings.
Nutrition Facts (Baked Mashed Potatoes)
    Per serving:
  • 155 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 4 g monounsatured fat),
  • 1 mg chol.,
  • 185 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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