This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"I have made a lot of mistakes falling in love, and regretted most of them, but never the potatoes that went with them."
-Nora Ephron, Screenwriter
I had a version of these potatoes at a restaurant recently but they were too creamy and pasty. I like to leave some chunks of potatoes. If you like them smooth, be careful because over mashing will result in pasty potatoes.
The key to good mashed potatoes is in the buttermilk / milk combination. The buttermilk adds richness and tartness, with little to no fat, and the milk adds creaminess. The butter is used here only as a flavor enhancer.
Butter is so wonderful. It is such a simple thing – fresh cream is churned, breaking up the fat globules that are normally suspended in water until the fat binds together trapping the water.
Butter in the U.S. must be at least 80% butter fat, with the remainder made up of water and milk solids. The quality of butter is rated by the USDA based on flavor, aroma, quality of cream, texture and then given the “Grade Shield” – either AA, A or B. Quality butters start with the best cream and you should look for only Grade AA butter.
There are now a number of butters in the market. Familiar butter like Land o’ Lakes is certainly very good quality and is very consistent. Both European and European style butters are now available in U.S. markets. These contain a higher percentage of butterfat (at least 82% but as high as 86% - 88%). This, combined with specialty cultures and churning methods, produces a smooth creamy, rich product.
While I have found the flavor of European butters to be excellent in sauces, using them is not critical. The recipes where using higher fat butters are more important are in baking, where the higher butterfat content makes better quality baked goods.
All of the recipes in this book, and recipes in general, call for unsalted butter. The amount of sodium in salted butter is minimal (a tablespoon has about 115 mg of sodium). There is, however, a variation in the amount of salt added by different dairies, so using unsalted butter lends reliability to your recipes. This is especially true in baking where it is important to control the amount of salt, since subtle changes in ingredients can make a major difference in the final product.
In short, I don’t have any salted butter in my fridge. Because I use butter sparingly in small amounts as a flavor enhancer, I do try to buy the highest quality European style butter.
1 tsp. unsalted butter = 36 calories, 4g fat, 2.5g sat fat, 1g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 11mg cholesterol
Servings = 2 | Serving size =about 1 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Roasted Garlic
Keeps well, refrigerated, for 3-4 days.
|8 ounces||Yukon Gold or red potatoes|
|1 tsp||extra virgin olive oil|
|4 ounces||fresh spinach (chiffonade)|
|1 tsp||unsalted butter|
|2 Tbsp||reduced fat buttermilk|
|2 Tbsp||2% milk|
|2 cloves||roasted garlic|
Place the water in a large stock-pot over high heat.
Quarter the potatoes and add them to the stock-pot.
Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 – 20 minutes, until slightly soft in the middle. They should give when squeezed.
While the potatoes are cooking add the olive oil to a small skillet over medium high heat.
When the oil is hot add the spinach and reduce the heat to medium. Cook for about one minute until the spinach is wilted.
Remove from heat and drain water.
Add butter, buttermilk, milk and salt to the potatoes.
Mash the roasted garlic in a small dish until smooth.
Add the garlic to the potatoes and mash until creamy and the roasted garlic is well blended.
Fold in the cooked spinach.
Add ground black pepper to taste, then serve.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 148||Calories from Fat 44|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 23g||8%|
|Dietary Fiber 3g||12%|
|Vitamin A 103%||Vitamin C 44%|
|Calcium 11%||Iron 12%|
|Vitamin K 278 mcg||Potassium 896 mg|
|Magnesium 75 mg|