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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.
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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