Buttermilk Smashed Potatoes

Buttermilk Smashed Potatoes

3
Barbara 1

"Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!"
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Ingredients

30 m servings 132 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
  2. Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

Reviews

3

Since it was what I had in the house, I used a combination of russet and Yukon Gold potatoes. I followed the recipe but found I needed to add more butter. Lots more butter.

Very good and easy to make, did add some half & half to make it even creamier.

I peeled and cubed my potatoes for quicker cooing time and easier mashing, other then that I followed the recipe as written and we had very tasty mashed potatoes with dinner.