this is one of my favorite side dishes,enjoy
Southern buttermilk mashed potatoes
2 lbs of Yukon Gold potatoes, peeled and cut into large chunks
1 tablespoon butter
1-1/4 cups non-fat buttermilk
1/2 teaspoon salt
1/4 teaspoon ground black pepperCooking Instructions:
Place the potatoes in a large saucepan, then add enough water to cover by at least 1 inch.
Bring to a simmer and cook over medium heat, covered, until the potatoes are very tender, about 15 minutes.
meanwhile, in a small saucepan, melt the butter over low heat.
Stir in the buttermilk and heat until just warm (the buttermilk will curdle if you overheat it).
When the potatoes are done, drain them in a colander and return them to the pan.
Mash the potatoes with a potato masher or electric blender.
Stir in enough of the warm buttermilk mixture to make the potatoes fluffy but not soupy.
Season with salt and pepper.For an extra kick add 2 tablespoons chopped fresh chives to your potatoes when you season them with salt and pepper. Easy Southern Buttermilk Mashed Potatoes
Tuesday, August 10, 2010
these muffins are so good,i hope you enjoy them :)
SUGAR-FREE STRAWBERRY MUFFINS
1 1/3 c. all-purpose flour 1 c. quick oats 2 packets of Splenda 1 tbsp. baking powder 1/2 tsp. cinnamon 1 c. skim milk 2 egg whites 3 tbsp. vegetable oil 1 c. fresh or frozen strawberries
Heat oven to 425 degrees. Spray medium muffin cups with cooking spray. Combine dry ingredients. Add milk, egg whites and oil. Stir just until dry ingredients are moistened. Fold in strawberries. Fill muffin cups 2/3 full. Bake 25 to 30 minutes or until golden brown.