SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Buttermilk Mashed Creamers

Makes: 8 servings
Prep 15 mins Cook 30 mins Stand 5 mins
Buttermilk Mashed Creamers
Ingredients
  • 2  pounds  Yukon gold or russet potatoes
  • 6  tablespoons  unsalted butter (3/4 stick)
  • 1/2  cup  well-shaken buttermilk
  •  Sea salt and freshly ground black pepper to taste
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.
Nutrition Facts (Buttermilk Mashed Creamers)
  • Servings Per Recipe 8,
  • cal. (kcal) 175,
  • Fat, total (g) 9,
  • chol. (mg) 24,
  • sat. fat (g) 6,
  • carb. (g) 22,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 3,
  • vit. A (IU) 292,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 68,
  • Potassium (mg) 373,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe