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Ingredients
- 2 lb russet potatoes peeled and cut into 1-inch cubes or possibly Yukon gold potatoes
- 8 x garlic cloves peeled
- 1 x bay leaf
- 1/2 c. buttermilk Salt and freshly grnd pepper to taste
Directions
- Combine potatoes, garlic and bay leaf in a sauce pan and cover with lightly salted water. Cover and bring to a boil. Reduce heat and simmer till potatoes are tender, about 15 min. Drain, throw away bay leaf and return potatoes to pan over low heat. Mash and cook for a couple of min to dry the potatoes out a bit. Add in buttermilk and season with salt and pepper. Serve immediately.
- Yield: 4-6 servings
- Variations:Add in 2 Tbsp. freshly grated parmesan and 1 tsp. grated lemon zest to potatoes.
- Add in 1 Tbsp. minced fresh herbs such as chives, chervil and parsley.
- Add in liquid removed fried and minced capers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 932g | |
| Calories 760 | |
| Calories from Fat 10 | 1% |
| Total Fat 1.16g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 3888mg | 111% |
| Total Carbs 173.83g | 46% |
| Dietary Fiber 13.3g | 44% |
| Sugars 5.83g | 4% |
| Protein 21.05g | 34% |
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