My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico
Recommended: 17 Thanksgiving Dinner Recipes for a Crowd
- 4 pounds Yukon Gold potatoes, peeled and cubed (about 8 cups)
- 1/2 cup butter, softened
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- 3/4 to 1 cup buttermilk
- Optional toppings: crumbled cooked bacon, sour cream and thinly sliced green onions
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
- Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired. Yield: 8 servings.
Originally published as Buttermilk Smashed Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p93
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