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    BUTTERMILK MASHED POTATOES
    from "Real SimpleŽ magazine"

    Make-Ahead Note: The potatoes can be made up to 2 hours in advance and kept warm in a double boiler or Crock-Pot. If the potatoes are chilled and then reheated, they will turn dry and pasty.

    Hands-on time: 15 minutes
    Total time: 30 minutes

    Makes 6-8 servings

    INGREDIENTS (CLICK TO BUY)

    5 pounds white or Yukon gold potatoes, peeled and cut into 2-inch pieces
    Kosher salt and pepper
    8 tablespoons (1 stick) unsalted butter, cut into pieces
    3/4 cup buttermilk
    1/4 cup heavy cream
    1/4 teaspoon ground nutmeg

    Print recipe
    PREPARATION

    Place the potatoes in a large pot and cover with cold water. Bring to a boil and add 2 1/2 tablespoons salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, buttermilk, cream, nutmeg, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Mash the potatoes with a handheld masher. Transfer to a serving dish.


    Use Russet Potatoes
    Product nutrition and information
     Quantity Ingredients Est.Price
      Yukon Gold Potatoes, Bag - $4.99/ea
     5lb
     
      Farmland Cultured Lowfat Buttermilk
    This product is currently unavailable.
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      FreshDirect Ground Grenadian Nutmeg - $5.69/ea
     2.5oz
     
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