Buttermilk Smashed Potatoes
My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! —Marla Clark, Albuquerque, New Mexico
Total TimePrep/Total Time: 30 min.
- 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, until tender, 10-15 minutes.
- Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.
Nutrition Facts3/4 cup (calculated without optional toppings): 313 calories, 12g fat (7g saturated fat), 31mg cholesterol, 531mg sodium, 46g carbohydrate (4g sugars, 4g fiber), 6g protein.
Originally published as Fully Loaded Smashed Potatoes in Holiday & Celebrations Cookbook 2015