Buttermilk Potato Casserole
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 😉
Serves 6 – 8
6 Medium potatoes, peeled (I used white)
1 Cup low fat (1%) buttermilk
½ Cup fat free sour cream
4 Green onions/scallions, sliced (both white and green parts)
½ tsp salt
¼ tsp pepper
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.