Nov 11, 2009 9:40 am US/Pacific
Beths' Best Mashed Potatoes
Beth's Best Mashed Potatoes
A Recipe from Chef Beth Sogaard's Dinner with Class at Amador Vintage Market, Plymouth, California
My family even orders these from me if I'm not hosting Thanksgiving!
Servings: 8
Amount Measure Ingredient -- Preparation Method
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2 pounds Yukon Gold potatoes, medium sized -- or use red potatoes
2 tablespoons kosher salt
1 1/4 cups buttermilk
3/4 cup butter -- or to taste
1/2 cup sour cream
kosher salt and freshly ground pepper -- to taste
3 each green onions -- chopped
Wash the potatoes well (leave them whole) and place in a 4 qt. sauce pot or dutch oven and cover by one inch with cold water. Add the 2 tablespoons kosher salt and bring to a boil.
Reduce heat and simmer for about 40 minutes or until the potatoes are easily pierced through with a paring knife. The time will depend on the size of the potatoes. If you need to, turn off the heat and cover the pan and the potatoes will wait for you for up to 1 hour.
Drain the potatoes and return to the pan. Mash along with the buttermilk and butter to your preferred consistency. Or you may place in a stand mixer with a flat paddle and mix on low to mash.
Stir in the sour cream and salt and pepper to taste. Remove to a warm serving bowl and sprinkle with the chopped green onion. Enjoy!
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Per Serving (excluding unknown items): 290 Calories; 21g Fat (62.8% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 1641mg Sodium.
Beth Sogaard Catering
"The No Worry Caterer"
Amador Vintage Market
9393 Main Street / P.O. 863 Plymouth, CA 95669
209-245-FOOD 209-245-3968 catering
www.chefbethcatering.com
www.amadorvintagemarket.com
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