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Betty's Buttermilk Ranch Whipped Potatoes -- Thanksgiving

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Betty demonstrates how to make Buttermilk Ranch Whipped Potatoes for Thanksgiving. These whipped potatoes are an interesting change from standard whipped potatoes.
Ingredients:
3 pounds potatoes, peeled and cut into 1-inch cubes (I used Russet potatoes.)
½ cup buttermilk
1 tablespoon Dijon mustard
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
1 tablespoon chopped green onion tops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
freshly ground coarse sea salt, to taste
freshly ground black peppercorns, to taste
Place uncooked potato cubes into a large pot or Dutch oven. Cover with water, letting the water extend about 1/2-inch to 1 inch above the potatoes. Bring to a boil over medium heat. Reduce heat and cook potatoes until fork-tender, about 20 minutes. Drain potatoes through colander into sink and transfer cooked potato cubes to very large bowl. Use an electric mixer to whip potatoes until fluffy. Whip in buttermilk, Dijon mustard, onion powder, garlic powder, paprika, chopped green onion tops, chopped fresh dill, chopped fresh parsley, coarse sea salt, and black pepper. Taste for seasoning and add more salt and pepper, if needed. Spoon into a medium to large serving bowl and serve while hot. These are luscious! I hope you love them! Love, --Betty ♥♥♥

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NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014
Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013
*Both can be ordered from www.Amazon.com or www.CreateSpace.com
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Category
Food
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