This recipe is a favorite with my family. I serve these alongside just about any comfort food; a seared Ribeye, Meatloaf, or my favorite Smothered Pork Chops with Onion Gravy. I sure am going to miss those green onions right from the garden this winter. Here is the recipe:
Smashed Yukon Gold Potatoes with Buttermilk and Green Onions Recipe
- 2 pounds Yukon Gold potatoes, scrubbed and halved (leave skins on)
- 6 tablespoons unsalted whole butter
- ½ cup Whole Buttermilk (warm)
- 1 teaspoon kosher salt (plus more for cooking water)
- ½ teaspoon freshly ground black pepper
- 3 green onions, thinly sliced (reserve some for garnish)
Place the Yukon Gold potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a fork, about 18–20 minutes. Drain well and return the potatoes to the hot pot for a minute or two over very low heat to evaporate excess moisture. Add the butter, green onions and the potatoes, smash with a masher, leaving them slightly chunky. Pour in the warm buttermilk, season to taste with kosher salt and black pepper, mix until creamy. Sprinkle of extra green onions on top before serving.
Serves 4.
Goes especially well with:
Smothered Pork Chops with Onion Gravy
Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!
