Buttermilk Chive Mashed Potatoes With Peas And Caramelized Onion Recipes

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BUTTERMILK AND CHIVE MASHED POTATOES



Buttermilk and Chive Mashed Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

2 pounds red potatoes, cut into 2-inch chunks
2 tablespoons butter
1 small shallot, chopped
3/4 cup buttermilk
Salt and freshly ground black pepper
2 tablespoons chopped chives

Steps:

  • Cover the cubed potatoes with cold salted water in a large saucepan and simmer until tender, about 20 minutes.
  • While potatoes are cooking, add the butter to a small saucepan and saute the shallot until translucent. Add the buttermilk and warm. Season with salt and pepper.
  • Once tender, drain potatoes, return to pot, and coarsely mash with a potato masher. Stir in the warmed buttermilk mixture, season with salt and pepper and garnish with chives.

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 6

Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
  • As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

BUTTERMILK AND CHIVE MASHED POTATOES



Buttermilk and Chive Mashed Potatoes image

A recipe from Ricardo that I did yesterday. These mashed potatoes are creamy and delicious. I used more chives than requested. And instead of using buttermilk, I made my own with milk and adding vinegar. That was perfect.

Provided by Boomette

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

7 medium potatoes, peeled and cut in pieces
1/4 cup butter
3/4 cup buttermilk, about
1/4 cup fresh chives, finely cut
salt and pepper (I used seasoning salt)

Steps:

  • In a saucepan, cook potatoes in salted boiling water until tender, about 15 minutes. Drain.
  • With a mash potatoes, mash the potatoes with the butter. Then with an electric mixer, reduce the mixture to a puree with the buttermilk and chive. Add salt and pepper.

Nutrition Facts : Calories 408, Fat 12.3, SaturatedFat 7.6, Cholesterol 32.3, Sodium 172, Carbohydrate 67.5, Fiber 8.3, Sugar 5.2, Protein 9.3

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 50m

Yield 12 servings

Number Of Ingredients 7

4 pounds white creamer potatoes
1 tablespoon garlic salt
1 1/2 cups buttermilk
4 tablespoons butter
2 tablespoons fresh or dried chives
2 tablespoons alfredo sauce mix (recommended: McCormick)
Salt and pepper

Steps:

  • In a large pot cover potatoes with cold water by 1-inch. Add garlic salt and bring to a boil over high heat. Lower temperature and simmer until tender.
  • While potatoes are simmering, pour buttermilk in a saucepan and add butter. Bring to a simmer. Add chives and alfredo sauce mix. Remove from heat and set aside.
  • Drain potatoes and return to the pot. Using a potato masher coarsely mash the potatoes until smooth. Slowly add the buttermilk mixture and mix until creamy. Season with salt and pepper, to taste.

BUTTERMILK MASHED POTATOES WITH CARAMELIZED SHALLOTS



Buttermilk Mashed Potatoes with Caramelized Shallots image

Categories     Potato     Side     Thanksgiving     Low Fat     Dinner     Healthy     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 4

12 ounces Yukon Gold potatoes, peeled and quartered
2 medium shallots, thinly sliced
1/2 tablespoon unsalted butter
1/2 cup well-shaken low-fat buttermilk

Steps:

  • Cover potatoes with salted cold water by 1 inch in a saucepan and simmer until tender, about 20 minutes.
  • While potatoes are simmering, cook shallots in butter in a small nonstick skillet over moderately high heat, stirring frequently, until softened and deep golden, about 8 minutes.
  • Drain potatoes, return to pot, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and salt and pepper to taste.

BUTTERMILK CHIVE MASHED POTATOES WITH PEAS AND CARAMELIZED ONION



Buttermilk Chive Mashed Potatoes With Peas and Caramelized Onion image

Make and share this Buttermilk Chive Mashed Potatoes With Peas and Caramelized Onion recipe from Food.com.

Provided by lazyme

Categories     Mashed Potatoes

Time 55m

Yield 5 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 onion, sliced thin
1 1/2 lbs potatoes
1 cup low-fat buttermilk (or more)
3/4 cup fresh English peas or 3/4 cup frozen peas
1/4 cup chopped chives, divided
salt and pepper, to taste

Steps:

  • In a medium saute pan, over medium-low heat, melt the butter.
  • Add the onions and cook, stirring often, about 20 minutes or until golden
  • brown.
  • Set aside.
  • Peel the potatoes and cut into large, even pieces.
  • In a large pot, cover the potatoes with salted water and bring to a boil.
  • Cook the potatoes until soft when tested with a fork, 15 to 20 minutes.
  • Drain.
  • Force the potatoes through a ricer if you have one.
  • If not, use a mixer or hand masher to mash the potatoes.
  • Add the caramelized onions and buttermilk and beat until light and fluffy, (You can use a little more buttermilk if necessary to bring about the desired consistency.)
  • Stir in the peas and half the chives.
  • Season with salt and pepper.
  • Serve in a large bowl sprinkled with the remaining chives.

Nutrition Facts : Calories 192.3, Fat 5.3, SaturatedFat 3.2, Cholesterol 14.2, Sodium 102.2, Carbohydrate 31.4, Fiber 4.5, Sugar 5.6, Protein 5.9

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