Basil Garlic Mashed Potatoes

Name: Basil Garlic Mashed Potatoes
Ingredients: 2 pounds thin-skin potatoes (Yukon Gold, if possible), sliced 1/4 inch thick; 3 large cloves garlic, peeled; 1/2 cup chopped fresh basil leaves; 1 cup low-fat or nonfat buttermilk; Salt and freshly ground black pepper to taste

5 ingredients

8 steps

Ingredients

2 pounds thin-skin potatoes (Yukon Gold, if possible), sliced 1/4 inch thick
3 large cloves garlic, peeled
1/2 cup chopped fresh basil leaves
1 cup low-fat or nonfat buttermilk
Salt and freshly ground black pepper to taste

Directions

1

Scrub potatoes, but do not peel them.
2

Cook in water to cover, with garlic, until tender, about 10 minutes.
3

Mash potatoes, still unpeeled, in a food mill or with a mashing tool; pick out and discard large pieces of skin.
4

Stir in the basil and buttermilk; season with salt and pepper, and serve.
5

(Potatoes can be made in advance and refrigerated.
6

Before serving, put potatoes in glass dish, cover with plastic wrap and reheat in microwave oven for 4 to 6 minutes on high setting.
7

Stir once or twice while reheating.
8

If potatoes become too dry, stir in a little buttermilk.)