Southern Cooking Bible by Paula Deen
Buttermilk adds a slight tang to these creamy, dreamy mashed potatoes, from Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes (Simon & Schuster). For extra-fluffy spuds, the Savannah chef suggests using a ricer or food mill for the mashing portion of the evening's program. Try them this Thanksgiving – you won’t be sorry.
1 3/4 pounds baking potatoes, peeled and cut into chunks
1/2 cup buttermilk
4 tablespoons (1/2 stick) butter
2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon grated nutmeg
1. In a large pot, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are very tender, 20 to 25 minutes; drain well and transfer to a bowl.
2. While the potatoes are still hot, using a potato masher, mash in the buttermilk, butter, salt, black pepper, and nutmeg. Mash until the potatoes are the consistency you like. Serve piping hot.
From PAULA DEEN’S SOUTHERN COOKING BIBLE by Paula Deen with Melissa Clark. Copyright © 2011 by Paula Deen. Reprinted by permission of Simon & Schuster, Inc, NY.
How well do you get along with your grandchild and other family members? Want to know if your personalities mesh?Find out here.