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Cook the Issue 2010

Cook the Issue 2010 - Buttermilk Mashed/Smashed Potatoes

By user-4713770, member

December 2nd, 2010

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.

posted in: Gallery
Comments (1)

Pielove writes: Gorgeous photo! Posted: 10:10 am on December 2nd

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