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Buttermilk Smashed Potatoes

Barbara

"Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!"
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Ingredients

30 m servings 132 cals
Original recipe yields 6 servings

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Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
  2. Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

Nutrition Facts


Per Serving: 132 calories; 2.3 g fat; 25.1 g carbohydrates; 3.6 g protein; 6 mg cholesterol; 109 mg sodium. Full nutrition

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Reviews

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Since it was what I had in the house, I used a combination of russet and Yukon Gold potatoes. I followed the recipe but found I needed to add more butter. Lots more butter.

Very good and easy to make, did add some half & half to make it even creamier.

I peeled and cubed my potatoes for quicker cooing time and easier mashing, other then that I followed the recipe as written and we had very tasty mashed potatoes with dinner.