Buttermilk Smashed Potatoes
“My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy!” —Marla Clark, Albuquerque, New Mexico
Photo: Taste of Home
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- 4 lbs Yukon gold potatoes peeled and cubed (approx. 8 cups)
- 1/2 cup butter softened
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 3/4 to 1 cup buttermilk
- optional toppings crumbled cooked bacon, sour cream, thinly sliced onions
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes.
- Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.
3/4 cup (calculated without optional toppings): 313 calories, 12g fat (7g saturated fat), 31mg cholesterol, 531mg sodium, 46g carbohydrate (4g sugars, 4g fibre), 6g protein.