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Buttermilk Mashed Potatoes
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Servings:
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about
scaling
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Cook Time: |
30 minutes |
Prep Time: |
15 minutes |
Cook Method: |
boiled |
Cook Temp: |
medium high |
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1. Scrub and peel potatoes; cut into thirds and put into 8-quart kettle.
2. Cover with water, about 3 inches above potatoes; add 1 3/4 teaspoon of Kosher salt.
3. Cook on medium-high for approximately 30 minutes, or until soft.
4. Drain in colander and place in bowl.
5. Add buttermilk, white pepper, butter, cayenne pepper, nutmeg and remaining salt; using a hand mixer, whip the potatoes until fluffy.
6. Place in a serving bowl and lightly sprinkle with parsley or paprika (optional).
Source: Courtesy of Hannaford Bros.
Nutrition Facts |
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Serving Size
(253g
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Servings Per Container
10
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| Amount Per Serving |
| Calories 230 |
Calories from Fat 50 |
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% Daily Value * |
| Total Fat 6g |
9% |
| Saturated Fat 4g |
20% |
| Trans Fat 0g |
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| Cholesterol 15mg |
5% |
| Sodium 260mg |
11% |
| Total Carbohydrate 41g |
14% |
| Dietary Fiber 5g |
20% |
| Sugars 3g |
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| Protein 5g |
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| Vitamin A 0% |
Vitamin C 70% |
| Calcium 4% |
Iron 10% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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5 lb |
Fresh medium potatoes with skin, 2" to 3" |
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1 tsp |
Salt, Kosher |
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3/4 cup |
1% cultured low fat buttermilk |
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1/4 tsp |
White pepper, ground |
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5 Tbs |
Unsalted butter |
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1/16 tsp |
Dried cayenne, ground |
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1/16 tsp |
Nutmeg, ground |
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2 Tbs |
Fresh parsley, chopped |
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1/8 tsp |
Paprika |
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