Always have a back-up plan.
I was really excited about the recipe that I found for this month's Improv Cooking Challenge. The theme was potatoes and chives and it was March! What could be more perfect? I think it was the recipe that I was going to make....it didn't happen.
Things started out smoothly but quickly changed when my mom came down with a bit of pneumonia. That meant long days at the doctor, the lab, the radiologist and the pharmacy...repeated each week for three weeks. I am happy to say that the CAT scan on Friday was clear. That said. I haven't gotten groceries not have I cooked much.
I did however, have a back-up plan that wasn't really I hadn't thought of as a back-up plan. I just happened to have everything that I needed and was trying to use up some buttermilk. Thus, we have today's post: Buttermilk-Chive Mashed Potatoes. Not the most difficult side dish and rather obvious for the ingredients, but I am so happy that I made them and photographed them for future!!
They were wonderful! I remember my mom using buttermilk in mashed potatoes on occasion and how good they were. These hit the mark especially with butter melting on them! When I make mashed potatoes, I don't measure. I use liquid sparingly and aim for consistency of the mashed potatoes. We prefer potatoes that are on the thick side. That said, below is the recipe that I used as a guide for ingredients.
Buttermilk-Chive Mashed Potatoes
adapted from The Irish Spirit by Margaret Johnson
Yield: 4-6 servings
- 3 pounds baking potatoes, peeled ad cut into small chunks
- 1/2 cup unsalted Kerrygold Irish butter, cut into pieces
- 1 cup buttermilk
- 1/4 cup half and half
- 1/2 tsp dried thyme