Wednesday, September 28, 2011

Cajun Cooking|Creamy Buttermilk Mashed Potatoes Recipe

Buttermilk and sour cream both contain lactic acids in greater amounts than other types of dairy and will produce mashed potatoes with a slightly tart flavor. In fact, lactic acid is responsible for the sour flavor of sourdough breads.

You have the option of substituting the sour cream in this recipe with reduced-fat cream cheese. It will produce a less tart and richer tasting product with roughly the same amount of calories.


  • 2 1/2 lbs. hot boiled potatoes, skins off
  • 1 cup buttermilk
  • 4 Tbsp. butter
  • 3 Tbsp. sour cream (or 4 Tbsp. low-fat cream cheese)
  • 1 tsp. coarse Kosher salt
  • 1 tsp. cracked black pepper


  1. drain and discard hot water from potatoes
  2. while the potatoes are still hot add the butter, sour cream, salt and black pepper
  3. mash and mix well until butter has melted
  4. add buttermilk and mix again until a creamy texture is attained
  5. makes 6 - 8 servings
Tip: Before boiling the potatoes cut them into smaller pieces to create more surface area. They will boil faster. Don't forget to add a pinch of salt to the water.

If you have any leftovers, here is a breakfast treat that you may want to try: Cajun Fried Mashed Potato Patties.

Bon Appetite!

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