Recipe for creamy Smashed Potatoes with buttermilk and parsley
3 Large Potatoes
1/2 cup Low Fat Milk or Buttermilk
Handful of Fresh Parsley or 2 tsp. dried Parsley
Pinch of Salt & Ground Black Pepper
Put the whole unpeeled potatoes in a large pot and add enough water to cover.
Cover and bring to the boil over high heat. Reduce the heat to medium low and
simmer until the potatoes are tender when pierced (25 to 30 minutes).
Cut the potatoes into chunks and add fresh chopped parsley or dried parsley
together with 1/2 cup buttermilk or low fat milk.
Using a potato masher, mash until mostly smooth and sprinkle with seasoning.
Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.