Cooking Corner – Easy Buttermilk Mashed Sweetpotatoes
(NAPSI)—Side dishes are often the best part of a meal, and mashed potatoes are among the top contenders. Here’s a very simple take on that old favorite with a modern twist—mashed California sweet potatoes with buttermilk and fresh herbs. The buttermilk provides a hint of tang and the herbs add brightness, making this a versatile dish that offsets a heavy winter meal yet pairs perfectly with lighter springtime or summer fare. Plus, California sweet potatoes are a nice change of pace from regular mashed potatoes—and with more fiber.
Easy-to-Make Buttermilk Mashed California Sweetpotatoes with Fresh Herbs
Serves 6 to 8
- 2 1/2 lb orange or yellow-white fleshed sweet potatoes, or a combination, peeled and cut into 1-in chunks
- 4T butter
- 3/4c buttermilk (see note)
- 1T chopped fresh cilantro
- 1T chopped fresh dill
- 1T chopped fresh parsley
- 2tsp chopped fresh mint
- 1tsp salt, or more to taste
- 1tsp pepper, or more to taste
Place sweet potatoes in a large saucepan or small stockpot, cover with water by 1 inch, and bring to a boil over high heat. Reduce to a simmer; continue to cook until very tender, 6 to 8 minutes. Drain sweet potatoes; return to saucepan. Add butter and mash. Add buttermilk, cilantro, dill, parsley, mint, salt, and pepper. Add more salt and pepper to taste and serve.
Note: If you prefer, substitute plain yogurt, sour cream, milk, half and half, or cream for the buttermilk.
Learn More – For further facts, tips and recipes visit www.casweetpotatoes.com.
