Best Italian Buttermilk Mashed Potatoes Recipes

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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 MASHED POTATOES



Buttermilk Mashed Potatoes image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 6

3 large russet potatoes, peeled, halved, and cut into chunks
1 teaspoon salt, plus extra for cooking water
3 tablespoons butter
2/3 cup buttermilk, warmed
2 green onions, finely chopped
Freshly ground black pepper

Steps:

  • Place the potatoes in a saucepan and cover with cold water. Add salt and bring to a boil, then cook until the potatoes fall off a fork when pierced, about 20 minutes. Drain the potatoes, reserving about a 1/2 cup of the cooking liquid. Using a potato ricer or sieve and rubber spatula, gently press the potatoes over a large bowl. Mix in the butter, salt, buttermilk, and green onions and stir to blend. Add a tablespoon or 2 of cooking liquid if necessary to obtain desired consistency. Salt and pepper liberally and serve.

ITALIAN BUTTERMILK MASHED POTATOES



Italian Buttermilk Mashed Potatoes image

Mashed potatoes are one of my favorite foods. I love trying new variations. I came up with this to have with grilled chicken marinated in Italian dressing. They are really tasty!!!

Provided by Mary_K

Categories     European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

6 medium potatoes
2 garlic cloves (peeled)
5 tablespoons butter
1 cup low-fat buttermilk
1/2 teaspoon italian seasoning
1/2 teaspoon dried parsley
4 tablespoons parmesan cheese
salt & pepper

Steps:

  • Peel and cube potatoes.
  • Add potatoes & garlic to pot of cold water.
  • Cover and bring water to a boil, then reduce heat and simmer for 15 minutes.
  • Drain the potatoes and garlic cloves.
  • Mash all ingredients with hand masher or mixer.
  • Season with salt & pepper.
  • You can thin them out by adding more regular milk.

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

My sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. -Stephanie Bremson of Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

2 pounds potatoes, peeled and cut into 1-inch cubes
2 cups water
1 cup chicken or vegetable broth
6 garlic cloves, peeled
1/2 cup buttermilk
1/4 cup thinly sliced green onions
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper.

Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 575mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BAKED ITALIAN MASHED POTATO CASSEROLE



Baked Italian Mashed Potato Casserole image

These mashed potatoes are made extra yummy by adding garlic and mozzarella and Parmesan cheeses. Recipe can be prepared and refrigerated until serving time. Just increase cooking time to be sure casserole is heated through.

Provided by Marie

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

6 large potatoes
3 garlic cloves, peeled
1/2 cup butter
1/2 cup milk
salt and black pepper (to taste)
8 ounces mozzarella cheese, cubed
3 tablespoons grated parmesan cheese
1/2 cup breadcrumbs

Steps:

  • Boil potatoes with garlic until tender and drain.
  • Mash potatoes and garlic together and add 6 tablespoons of the butter and then add the milk.
  • Mash until potatoes are smooth.
  • Add salt and pepper to taste.
  • Add mozzarella and Parmesan cheeses.
  • Stir to blend.
  • Use 1 tablespoon of the remaining butter to grease the bottom and sides of a casserole dish.
  • Coat the bottom and sides with breadcrumbs.
  • Spoon potato mixture into the dish and dot the top with the remaining tablespoon of butter.
  • Bake at 350° for about 15 minutes or until the top is golden brown.

Nutrition Facts : Calories 594.7, Fat 26.1, SaturatedFat 15.8, Cholesterol 75.6, Sodium 482.4, Carbohydrate 73.3, Fiber 8.6, Sugar 3.9, Protein 18.9

AMAZING BUTTERMILK GARLIC MASHED POTATOES



Amazing Buttermilk Garlic Mashed Potatoes image

My aunt made these for me 11 years ago. Except for the garlic. I added that because I add garlic to almost everything. These are so different but so good.

Provided by Bellinda

Categories     Potato

Time 35m

Yield 3-6 serving(s)

Number Of Ingredients 5

3 large idaho potatoes, peeled, cubed small
3 -6 garlic cloves
1 teaspoon salt
2 tablespoons butter
1 cup buttermilk

Steps:

  • Add potatoes and garlic to a pot and cover with water.
  • Add salt and bring to a boil. Reduce heat and simmer until fork tender.
  • Drain and add back to the pot.
  • Mash with the remaining ingredients. Add the buttermilk gradually in case you need less.(You'll get even better results when you use a potatoe ricer.).

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

From "Barefoot Contessa At Home" by Ina Garten. She says, "whenever I'm in San Francisco, I have to go to Zuni Café. Judy Rodgers, the amazing founder, told me that her buttermilk mashed potatoes were so popular that whatever she pairs with them on the menu is the most popular dish that night. I came right home and made my version of her famous dish." Have not tried these as yet, but they are a good read. Am posting here for safe-keeping. However, I did include some parsley to the dish.

Provided by Manami

Categories     Potato

Time 1h5m

Yield 5-6 serving(s)

Number Of Ingredients 7

kosher salt, to taste
3 lbs boiling potatoes, Yukon Gold
1/2 cup whole milk
1/4 lb unsalted butter or 1/4 lb unsalted margarine
3/4-1 cup buttermilk, shaken
1/2 teaspoon fresh ground black pepper
fresh parsley leaves, chopped, for garnish

Steps:

  • In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.
  • Meanwhile, peel the potatoes and cut them into 1-1/2" cubes.
  • Add them to the boiling water and bring the water back to a boil.
  • Lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the whole milk (ONLY - don't be tempted to heat the buttermilk with the whole milk and cream; it will curdle) 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 or blade over a heat-proof 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-and-butter mixture with a rubber spatula.
  • Add enough buttermilk to make the potatoes creamy.
  • Add 2 teaspoons of salt and the pepper, or more to taste, 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.
  • Enjoy!
  • The Barefoot Contessa served this with roast capon, green beans with shalotts, orange-honey glazed carrots and pumpkin mousse parfait.

Nutrition Facts : Calories 429.9, Fat 19.8, SaturatedFat 12.4, Cholesterol 52.7, Sodium 62.5, Carbohydrate 57.9, Fiber 5, Sugar 5.4, Protein 7.3

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 MASHED POTATOES (INA GARTEN)



Buttermilk Mashed Potatoes (Ina Garten) image

Make and share this Buttermilk Mashed Potatoes (Ina Garten) recipe from Food.com.

Provided by Brookelynne26

Categories     Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

kosher salt
3 lbs boiling potatoes
1/2 cup whole milk
8 tablespoons unsalted butter
1 cup buttermilk
1/2 teaspoon fresh ground black pepper

Steps:

  • In a large pot, bring 4 quarts of water and 2 tablespoons 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 2 teaspoons 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.

Nutrition Facts : Calories 362.2, Fat 16.6, SaturatedFat 10.4, Cholesterol 44.4, Sodium 62.2, Carbohydrate 48.7, Fiber 4.1, Sugar 5, Protein 6.4

ITALIAN MASHED POTATOES



Italian Mashed Potatoes image

Adding Italian spices to mashed potatoes adds so much flavor.

Provided by jodster52

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 10

6 russet potatoes, peeled and cut into chunks
1 cup vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon minced garlic

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return the drained potatoes to the pot.
  • Pour the vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over the potatoes; mash with a potato masher.

Nutrition Facts : Calories 174 calories, Carbohydrate 39.1 g, Fat 0.4 g, Fiber 5.3 g, Protein 4.7 g, SaturatedFat 0.1 g, Sodium 90.4 mg, Sugar 2.3 g

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