Mashed potatoes is one of those dishes that I had never been able to figure out. They seem so easy but getting the perfect texture and flavor have always eluded me! This recipe arose out of an effort to finish the perishables in my fridge before leaving for California (!!) where I will get to see my lovely sister and co-blogger and, most likely, eat some fantabulous vegetarian food.
Boil three chopped potatoes with half a bunch of chopped collards
In the mean time, saute 4 cloves cloves of garlic (cut in half) in 1T butter. Remove from pan and chop when done.
When potatoes are soft and the collards have lost their nasty, drain water and begin to smash the whole mixture with a whisk.
Add 2T buttermilk powder, 1/4c warm water, garlic, white pepper, basil, oregano, and salt. Continue mixing with a fork.
Delicious!! I think the secret is ignoring the directions on the back of the dried buttermilk package and doubling the powder to water ratio...
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1 comment:
excellent - - it's Reeves-friendly if I can saute the garlic in roasted almond oil. Will try it!
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