Buttermilk Mashed Potatoes

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Buttermilk Mashed Potatoes

Buttermilk Mashed Potatoes
5 lbs. Yukon Gold Potatoes
1-1/2 cups buttermilk
1/2 cup butter
1/2 cup sour cream
1 (3/4- oz.) package fresh chives, sliced into 1/4-inch pieces
2 tsp. seasoned salt or to taste
1 tsp. coarse ground pepper
Loeb's Onion Crunch (optional)
Chopped fresh parsley (optional)

Prep: 20 minutes, Cook: 15 minutes, Serves: 12 to 16

1. Cut potatoes into halves or quarters and place in a large pot fitted with a steamer basket. Cook for 15 minutes or until potatoes are tender. Drain well.

2. Transfer to a large bowl and mash. Stir in buttermilk, butter, sour cream, chives, salt and pepper. Top with Onion Crunch and parsley just before serving, if you like.

Make-ahead tip: May be prepared up to 2 days ahead and stored tightly covered in the refrigerator. Microwave until hot, adding additional buttermilk or milk to thin if necessary.

Nutritional Information:
219 calories, 5 g protein, 9 g total fat (6 g sat.), 31 g carbohydrate, 2 g fiber, 3 g sugar, 25 mg cholesterol, 239 mg sodium, 6 points


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