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Skinny Buttermilk Mashed Potatoes

Ingredients: 6 Potatoes, peeled 1 1/4 Cup(s) Buttermilk 1 Tablespoon(s) Butter 1 Tablespoon(s) Chopped fresh dill 1 Tablespoon(s) Chopped fresh chives Directions: In pot of boiling salted water, cook potatoes for about 20 minutes or until fork-tender; drain well. Mash, rice or pass potatoes through food mill to remove all lumps. Using fork, gradually beat in buttermilk, then butter. Stir in dill and chives. Season with salt and pepper to taste. (Potatoes can be covered and refrigerated for up to 1 day; reheat in microwave at High for 5 minutes, rotating twice.) Makes 8 servings.
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In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, sugar, egg, applesauce, oil and vanilla until frothy, about Mashed potatoes 1. Peel potatoes, then cut into small evenely sized cubes. Put in boiling water and cook till soft (about 10 minutes). Then drain water and mash potatoes until no large chunks remain. 2. Add butter and let melt, then mix up. Then add milk and sour cream, Skinny dilly dip 1. Combine all six ingredients in medium bowl. 2. Whisk until smooth. 3. Chill in refrigerator for at least 1 hour. Sliced baked potatoes from fred goslin ...to prepare... 1) If the potatoe's skins are tough, peel them otherwise just scrub and rince them... Then cut them into thin slices being careful not to slice all of the way through... Put them in a baking dish, and fan them slightly... 2 Ham and cheese potatoes au gratin Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; Grilled new potatoes Heat grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-inch square disposable foil pan or in the center of a large sheet of heavy-duty aluminum foil. In a small bowl, combine margarine, garlic, and salt; Skinny mashed potatoes In a saucepan place the potatoes and broth. Over high heat, heat to a boil. Cover and cook over medium heat 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1 1/4 cups reserved broth and pepper. If needed, add ad Garlic roasted potatoes 1. Cut potatoes in half or quarters and place in a bowl with olive oil, salt, pepper, and garlic and toss until well coated. 2. Transfer to a sheet pan and spread out into one layer. 3. Roast at 400 degrees for 45 minutes to 1 hour or until browned and cr Tangerine buttermilk ice cream SOURCE; From Your Ice Cream Maker by Coleen and bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine ingredients in a blender or food processor and blend until smooth. Cover and chill in the refrigerat Peach or nectarine buttermilk ice cream Slice fruit into blender. Puree fruit, and add the buttermilk to total 3 cups. Add Equal, and blend well. Add nutmeg. Chill. Process in machine per manufacturer's directions.