Buttermilk Mashed Potatoes (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
4 pounds white creamer potatoes |
1 tablespoon garlic salt |
1 1/2 cups buttermilk |
4 tablespoons butter |
2 tablespoons fresh or dried chives |
2 tablespoons alfredo sauce mix (recommended: mccormick) |
salt and pepper |
Directions:
1. In a large pot cover potatoes with cold water by 1-inch. Add garlic salt and bring to a boil over high heat. Lower temperature and simmer until tender.
2. While potatoes are simmering, pour buttermilk in a saucepan and add butter. Bring to a simmer. Add chives and alfredo sauce mix. Remove from heat and set aside.
3. Drain potatoes and return to the pot. Using a potato masher coarsely mash the potatoes until smooth. Slowly add the buttermilk mixture and mix until creamy. Season with salt and pepper, to taste.
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