Buttermilk Potato Cakes Recipes

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BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped-once people taste it, they won't go back to their other recipes with buttermilk. -Gracie Hanchey, De Ridder, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 20 servings.

Number Of Ingredients 8

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERMILK POTATO CAKES



Buttermilk Potato Cakes image

Add a little buttermilk to savory potato cakes to make them super tasty! Serve Buttermilk Potato Cakes with a dollop of sour cream for extra flavor.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1 Tbsp. butter
1/2 cup buttermilk
1 Tbsp. chopped fresh parsley
1 tsp. dry mustard
1 tsp. garlic powder
1/2 cup flour
1/4 cup olive oil, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh chives

Steps:

  • Microwave potatoes as directed on package; place in large bowl. Add butter and buttermilk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in seasonings.
  • Place flour in shallow dish. Shape potato mixture into 8 patties, using about 1/2 cup potato mixture for each patty. Dip, 1 at a time, in flour, turning to evenly coat both sides of each patty. Gently shake off excess flour.
  • Heat 2 Tbsp. oil in large skillet on medium-high heat. Add 4 potato patties; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining potato patties, adding remaining oil as needed.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 1 g, Protein 4 g

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

Extra creamy buttermilk mashed potatoes bursting with flavor. No need to add gravy!

Provided by J

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 6

Number Of Ingredients 6

6 medium white potatoes, peeled
¾ cup buttermilk
3 tablespoons butter
2 tablespoons chicken bouillon powder
2 teaspoons chopped fresh dill
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
  • Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 39.1 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 4.7 g, Protein 5.7 g, SaturatedFat 3.9 g, Sodium 486.6 mg, Sugar 3.5 g

BUTTERMILK SCALLOPED POTATOES



Buttermilk Scalloped Potatoes image

Scalloped potatoes with a bit of tang from buttermilk. No need to make a white sauce. Great side for pork or chicken. PLEASE NOTE: In step 7, DO NOT BOIL the buttermilk, or it will curdle.

Provided by Outta Here

Categories     Potato

Time 1h14m

Yield 4 serving(s)

Number Of Ingredients 7

2 large baking potatoes, peeled and sliced thin
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon paprika
1 medium onion, peeled and chopped
2 tablespoons unsalted butter
2 cups low-fat buttermilk

Steps:

  • Pre-heat oven to 350°F.
  • Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
  • In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
  • Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
  • Layer slices in casserole dish.
  • In a medium saucepan, saute onion in butter until tender, about 5 minutes.
  • Add buttermilk to pan and heat; DO NOT BOIL!
  • Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.

TRADITIONAL IRISH BOXTY: THE BEST EVER POTATO PANCAKES, WITH A TWIST (IRISH POTATO PANCAKES)



Traditional Irish Boxty: the Best Ever Potato Pancakes, with a Twist (Irish Potato Pancakes) image

A wonderful and hearty Irish potato pancake recipe.

Provided by adapted by Christina Conte

Time 40m

Number Of Ingredients 7

2 cups (9 oz) all-purpose flour
1 tsp baking powder
1 tsp Kosher or sea salt
1 cup (8 oz) mashed potatoes, boiled in salted water (I prefer Idaho© potatoes)
1 1/2 cups (8 oz) grated, raw potato
1 cup buttermilk (or more if needed)
butter for the griddle

Steps:

  • In a small bowl, place the flour, baking powder and salt; set aside.
  • In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
  • Slowly add the buttermilk and stir gently (do not over mix).
  • The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed (I just used 1 cup/8 oz).
  • Heat a griddle or nonstick frying pan over medium-high heat, and add a pat of butter, just before scooping out some of the boxty batter onto the pan.
  • Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
  • Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
  • Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.

Nutrition Facts : Calories 253 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2, Sodium 570 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

SWEET POTATO CAKE



Sweet Potato Cake image

A spicy layer cake. Good with buttercream frosting.

Provided by Julie

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h10m

Yield 12

Number Of Ingredients 14

2 ¼ cups sifted cake flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup butter, room temperature
1 cup dark brown sugar
1 cup white sugar
2 eggs, room temperature
¾ cup buttermilk, room temperature
¾ cup mashed sweet potatoes
½ cup finely chopped golden raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  • Sift together cake flour, baking powder, soda, salt, cinnamon, allspice, and ginger.
  • Mix together buttermilk, sweet potatoes, and raisins in a medium bowl and set aside.
  • Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk and sweet potato mixture, mixing until just incorporated. Divide batter between prepared pans and spread evenly.
  • Bake in preheated oven until a tester inserted in the center of each layer comes out clean, about 30 minutes. Cool cake layers on wire rack. Remove from pans and frost as desired.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 66.2 g, Cholesterol 51.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 5.3 g, Sodium 372 mg, Sugar 40.3 g

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 POTATO BREAD



Buttermilk Potato Bread image

This bread is sooo soft and almost creamy with a nice yummy crust. I made it the other day as bread, and was asked to make it again as rolls for a birthday get together, hense the knot rolls in the photo. My friend, Jamie Beecham, also a JAP member tried this bread and used sweet potato in place of the potato, she highly...

Provided by Wendy Rusch

Categories     Other Breads

Number Of Ingredients 10

1 large potato, peeled and cubed (1 1/4 c of potato, if that helps with size)
water
1 1/2 Tbsp yeast or 2 pkgs
3 Tbsp sugar
1 c buttermilk
3 Tbsp butter
1 Tbsp sea salt
4-6 c bread flour
1 egg
1 Tbsp cream

Steps:

  • 1. Place potato and enough water to cover into a small saucepan over medium high heat. Cover, and bring to a boil, lower heat and simmer about 10 minutes or until fork tender. Drain and RESERVE liquid, add enough water to potato water to make 1 cup. Mash potato with a fork, set aside.
  • 2. When potato water has cooled and is just warm, (110-120 degrees) pour into large mixing bowl, add yeast and 1 tsp sugar, stir together and allow to rest 5-10 minutes or until foamy. While yeast is resting, heat buttermilk and butter together in microwave or on stove top just until butter has melted. Pour over mashed potatoes and mix well. When yeast is foamy, add potato mixture, remaining sugar, salt and 2 c of bread flour to yeast mixture. With whisk attachment, whisk on medium speed for 1 minute, then high for 1 minute.
  • 3. Switch to dough hook. Add 2c of bread flour with mixer on low - medium low, after flour is all mixed in, start adding more flour 1/4 c at a time until a dough ball starts to form and pulls away from sides, it will be sticky. I usually end up adding a total of 5 cups of bread flour. Occasionally 4 and sometimes 6 cups. Depends on the size of your potato and your climate. (this is why I try to have 1 1/2 c cooked potato)
  • 4. When soft sticky dough ball has formed, continue to mix with dough hook for 2-3 minutes. Then remove dough to a large bowl that has been oiled or sprayed. Flip over to coat both sides. Cover with plastic wrap, then a towel. Place in warm place to rise for about 45 minutes, or until double in size. (I turn my oven to 200 degree and set my bowl on stove top, not the hottest spot)
  • 5. When doubled, turn dough out onto a lightly floured surface, cut in half, shape into loaves and place into 2 greased 4x8 loaf pans. Cover with plastic wrap, place in warm place to rise until doubled in size. Beat egg with cream, brush over loaves and bake at 375 for 30-40 minutes. Or until internal temp is 170. Or for rolls, I turn dough out on to lightly floured surface form dough into approx 24 buns, I use my large cookie scoop (1/4 c size) to help get evenly sized buns. Place on parchment lined air bake cookie sheets, cover with plastic wrap, let rise until doubled, brush tops with egg wash, then bake at 350 for 20 minutes. Or until an internal temp of 180.
  • 6. I did knots for the rolls in the photo...but I wouldn't do that normally. :o)

BUTTERMILK CAKE DOUGHNUTS RECIPE



Buttermilk Cake Doughnuts Recipe image

A buttermilk cake doughnuts recipe flavored with nutmeg and vanilla. Serve warm for breakfast or brunch plain or dipped in sugar or a glaze. Make the dough the night before so it has a chance to rest and fry them in the morning.

Provided by Laura Warnke - VintageCooking.com

Categories     Breakfast

Time 1h15m

Yield 36

Number Of Ingredients 14

1 cup buttermilk
3 eggs
1-1/4 cup sugar
¼ cup butter, melted
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon vanilla
Kitchen Supplies:
Large mixing bowl
Deep Fryer or Large Deep Frying pan or cast iron skillet
Vegetable oil for frying

Steps:

  • In a large mixing bowl, combine the buttermilk, eggs, sugar, and melted butter and mix well.
  • Add all remaining ingredients and mix well.
  • Chill overnight in a covered bowl.
  • Roll out on a floured surface to ½" thick and cut with a 2-1/2" to 3" round doughnut cutter.
  • Fry in hot vegetable oil, about 4" deep, at 370-380 degrees until golden brown. Maintain a constant temperature for the vegetable oil.
  • Remove and drain on a few layers of paper towel. Serve warm. Glaze, sugar or frost the doughnuts to your liking.

BUTTERMILK POTATO CAKES



Buttermilk Potato Cakes image

I found this recipe in Southern Living magazine. I have not tried this recipe, but I'm posting this for safe keeping.

Provided by internetnut

Categories     Potato

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces ore ida steam n mash cut russet potatoes (1 bag)
1/2 cup buttermilk
2 tablespoons butter
1/4 cup chopped parsley
1 teaspoon mccormick mustard powder
1/2 teaspoon mccormick garlic powder
flour, as needed
2 tablespoons olive oil
kosher salt

Steps:

  • Prepare Steam N' Mash cut russet potatoes according to package directions.
  • In medium bowl, mash cooked potatoes, buttermilk, and butter. Stir in parsley, mustard, and garlic powder until well combined then shape into 8 patties. Dip patties in flour; pat off excess. In large nonstick skillet, heat oil over medium-high heat until hot. Place 4 patties in pan and fry for 3 minutes without turning, or until nicely browned. Gently turn cakes over and cook 3 minutes more.
  • Drain on a paper towel, season with salt, and repeat with remaining 4 patties.

Nutrition Facts : Calories 216.5, Fat 13.2, SaturatedFat 4.8, Cholesterol 16.5, Sodium 82.2, Carbohydrate 22.1, Fiber 2.8, Sugar 2.5, Protein 3.7

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