Buttermilk Potato Casserole
This is a recipe I shared years ago but I wanted to share it again and update it with a few photos!
Mike’s mom was here recently and she made an incredible potato casserole that reminded me I had this recipe written, just waiting to be published! I don’t know why I waited so long! Gently baking the potatoes gives the most decadent experience with no added fat or calories 😉
Originally posted on 14 November, 2016!
This is how you make Buttermilk Potato Casserole
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 buttermilk, sour cream, green onions salt and pepper to the pot.
Mash well with a potato masher.
Taste and adjust seasoning.
Transfer to a baking dish and bake at 375 for 30 minutes.
Feel free to broil the dish after the 30 minutes for a few minutes to get those yummy blackened peaks, BUT you have to stay close because they’ll burn in the blink of an eye.
Ingredients used in this dish
(I went full fat… it was liberating AND delicious. I find I use less when I go with full fat because its decadent and seems to stretch further BUT the recipe does call for fat free. I was just being honest!).
What I’d serve with this Potato Casserole
because the cool buttermilk will compliment the heat and these potatoes do no need any gravy!
because I love to balance acidity and crunch to these potatoes!
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