Crème fraîche mashed potatoes is what I would usually dish up with Short ribs Provencal, but I had lovely lumpy buttermilk smashed red potatoes instead and they were delicious. Going back to issue 107 magazine extras “buttermilk” was a great idea and now I have a few other recipes to consider before the buttermilk expires.
Plenty of ribs left for tonight, but I will have to make more potatoes as one ice cream scoop sized ball will not be enough for 4 of us.
Edited to add that I just got out voted for dinner tonight, DH would rather have a roasted chicken with the potatoes of course.
