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    » Home » Recipes » Winter Vegetable Recipes » Herbed Buttermilk Mashed Potatoes

    Herbed Buttermilk Mashed Potatoes

    Posted: Nov 24, 2007 · Updated: Oct 6, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    These potatoes make a delicious side dish. Faintly sour from the buttermilk, they're richly flavored. The potatoes aren't peeled, lending a chunky rustic feel to the dish. The cost per serving is approximately $0.93.

    This recipe serves about 8 - 10 for a large crowd, but it's easily made in smaller portions. Figure about 1 medium potato per person.

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    herbed buttermilk mashed potatoes

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    Ingredients

    • Organic russet potatoes
    • buttermilk
    • Organic dried parsley
    • Organic dried chives
    • butter
    • finely ground real salt

    Instructions

    • Don’t peel the potatoes. They’re better that way, but you still might want to wash them first.
    • Cut the potatoes into large chunks.
    • Once you’ve chopped them all, toss them into boiling water. Cover the pan with a lid and cook the potatoes until they’re tender when pierced with a fork.
    • Next, toss the steaming hot potatoes into your mixer. Use a paddle attachment and mix them until they’re slightly mashed.
    • Stop the mixer and toss in your organic butter. If you’re looking for measurements, that’s about a stick. Mix it some more.
    • Once the butter’s melted, add your buttermilk. You’re looking to add about two cups, give or take. Mix it again.
    • Now, stop the mixer. Toss in your organic herbs, salt and pepper. Mix it again. Oh … and … that’s about two tablespoons each of parsley and chives and one tablespoon of pepper.
    • You’re finished so serve them up and enjoy!
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!

     

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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

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