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| Buttermilk Mashed Potatoes with Tarragon |
| If you prefer smoother mashers, peel the potatoes before cooking them. For the creamiest mashed potatoes, push the cooked potatoes through a ricer. Its tiny holes produces the finest mashed potatoes. Add the potatoes back to the pot and stir in the remaining ingredients. Ingredients 4 large Yukon Gold potatoes, scrubbed and cut into large chunks Water 1 cup low-fat [1.5%] buttermilk 1 tablespoon snipped chives 1 teaspoon finely chopped tarragon Method In a large saucepan, cover the potatoes with water and bring to a boil over high heat. Cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes, shaking them to remove the excess water. Return the potatoes to the saucepan and mash, adding the buttermilk. Stir in the chives and tarragon, season with salt and pepper and serve. |
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