WKYT - Chef Walter - Recipes

Buttermilk Mashed Potatoes Friday, January 7, 2011


3 or 4 large potatoes
1 large parsnip
½ to ¾ cup buttermilk
1 TBSP butter (optional)
salt and pepper to taste


Peel the potatoes and parsnip and cut into medium sized pieces. Cover with water and cook until tender. Drain. Add butter (if desired) and about ½ cup of the buttermilk. Mash with the flat blade of a mixer or a potato masher until smooth. Add more milk if necessary to achieve desired consistency. Add salt and pepper to taste. Serve hot.


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