April 29, 2003


BUTTERMILK-GARLIC CRUSHED POTATOES (Lynne Rossetto Kasper, The Splendid Table)
Serves 4 and doubles easily

2 pounds buttery waxy potatoes (such as Yellow Finn, Red Bliss, red-skinned
San Luis Valley, or Desiree), peeled and thinly sliced
2 cups buttermilk, or more as needed
2 cups water
4 large cloves garlic, sliced
Salt and freshly ground black pepper

1. Place the potatoes in a 4-quart saucepan with the buttermilk, water, garlic, a little salt, and pepper to taste. Bring to a simmer, cover, and
cook 25 minutes, or until the potatoes are tender but not falling apart. Check for scorching, adding equal parts buttermilk and water if necessary to
have the consistency of a thick stew.

2. Uncover and cook down the liquid, stirring and crushing the potatoes until creamy and thick, 5 to 10 minutes. Season to taste. (They can be set aside, covered, for an hour or more. Reheat in the saucepan over low heat, stirring constantly.)

3. Serve the hot potatoes mounded in a warmed bowl.

Sharing this recipe with the Iraqis would just about make up for exposing them to Christina Aguilera. Posted by Orrin Judd at April 29, 2003 8:10 PM
Comments for this post are closed.