Let’s be honest folks, we all love the super creamy, full of butter and cream potatoes but they do not love us back in the long run so give this a try and save the other version for Thanksgiving. Now, stop whining. Okay, let’s compromise, if you need to, add a bit more buttermilk or butter.
Does anyone know why my photo loads sideways? I have shrunk it really small and it still does this? I can not figure it out.
Ingredients:
2 large russet potatoes, peeled and cut into chunks
1 teaspoon butter
4 tablespoons low fat buttermilk
1 teaspoon fresh parsley, minced
1 teaspoon fresh chives, minced
salt and pepper
Directions:
Place potato in a small saucepan and cover with water. Bring to a boil and cook until the potato is tender, about 5 minutes, depending on size of chunks. Drain; add butter and buttermilk, and mash with a potato masher until smooth. Stir in the chives and parsley. Season with salt and freshly ground pepper.
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