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BUTTERMILK MASHED POTATOES
from "Real Simple® 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

 Real Simple® magazine
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

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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.


Buy The Ingredients Use Russet Potatoes
Product nutrition and information
 Quantity Ingredients Est.Price
  Gold Potatoes - $4.99/ea
 approx. 5lb bag
 
  Farmland Cultured Lowfat Buttermilk
This product is currently unavailable.
 
  Organic Valley Heavy Whipping Cream - $4.19/ea
 1 pint
 
You May Already Have
  Morton Coarse Kosher Salt - $2.99/ea
 48oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  Breakstone's All-Natural Unsalted Butter - $3.69/ea
 2ct, 4oz ea
 
  Spice Supreme Ground Nutmeg - $1.99/ea
 2oz
 
Estimated Total:  
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