Buttermilk Mashed Creamers

"Creamers" is an old-fashioned name for starchy potatoes that make light and fluffy mashed potatoes. The addition of buttermilk is old-fashioned, too; the tangy dairy product used to be much more common than it is today. Once you try these buttermilk-enriched spuds, you may very well make it part of every mashed potato dish you make.

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3.5 by 19 people

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Stand: 5 mins

Buttermilk Mashed Creamers

Directions

  1. Peel potatoes. Cut any large potatoes in half so potatoes are uniform size and cook evenly. Place potatoes in a large saucepan and cover with 2 inches of cold water. Bring to low boiling over medium-high heat. Cover, reduce heat, and simmer about 30 minutes, until potatoes are tender when pierced with a small knife tip. Remove from heat.
  2. Drain potatoes, then return to saucepan while still warm. Add butter, cover, and let stand until butter is melted. Add buttermilk; mash with potato masher or whip with electric beaters until potatoes are creamy and butter and buttermilk are incorporated. Season to taste with salt and pepper. Serve warm.

From the Test Kitchen

Cook, cover, and refrigerate potatoes up to 1 day. To proceed with recipe, drain off most of the water. Reheat, covered, over medium heat, drain again, then follow recipe.

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Nutrition Facts (Buttermilk Mashed Creamers)

  • Per serving:
  • 175 kcal ,
  • 9 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 24 mg chol. ,
  • 68 mg sodium ,
  • 22 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 3 g pro.
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