Buttermilk Mashed Potatoes
So you know those really yummy, buttery, creamy, mashed potatoes we all love? You know how you could eat the entire pot and still have room for more? You know how bad they are for you? Yes, those mashed potatoes; this recipe is my compromise and oh man, this dish is good!
5 medium white potatoes, peeled
¼ Cup fat free sour cream
¾ Cup fat free or low fat buttermilk
4 Green onions/scallions, sliced (both white and green parts)
– Place the potatoes in a pot and cover them with water.
– Bring this pot to boil and then drop the heat to medium high and let the potatoes cook at a steady simmer until they are cooked (fork tender).
– Strain the potatoes and then return them to the pot and place the pot back on the hot element (the heat should be turned off at this point though).
– Add the sour cream, buttermilk, and green onions to the pot.
– Mash well with a potato masher.
– When the potatoes are smoother enough to mix with a spoon, season liberally with salt and pepper.
– Taste and adjust seasoning.
- I’ve broken my own rule about peeling potatoes (the skin has tons of nutrients and fibre) but it is the only way to get the potatoes smooth!
- I’ve also contradicted myself; I boiled the potatoes when I made this dish rather then steaming them. Feel free to try steaming them, just drain the water from the pot when they are cooked and follow the rest of this recipe.
- If the potatoes are on the smaller side then add just a ½ cup of the buttermilk to start and then add the remaining buttermilk if the potatoes are dry.
- If you do add more liquid then you should, return the pot to the heat and let the liquid cook out (with the heat on medium –low).