What’s better than steak and potatoes? How about steak topped with an amazing blend of butter, potatoes and fresh herbs. But don’t stop at steak because this divine topping goes great on grilled shrimp and seafood as well as a baked potato, potato waffles or even summer sweet corn, talk about a garden variety!
Buttermilk Mashed Potatoes
2/3 cup Standard Potato Flakes
1 cup Buttermilk
1/2 cup Buttermilk Mashed Potatoes
1/4 pound Unsalted Butter
1/4 cup Sour Cream
1/4 cup Fresh chives, minced
1 Tablespoon Bacon grease, duck fat, or tallow (optional)
3/4 teaspoon Kosher Salt
Prep Time: 15min
Prepare buttermilk mashed potatoes: place standard potato flakes into a food processor and pulverize into a fine powder. Add buttermilk and pulse until combined. Let rest 10 minutes to rehydrate. Set aside ½ cup and reserve the rest for another use.
In a stand mixer fitted with the paddle attachment, blend mashed potatoes, butter, sour cream, chives, bacon grease (if using), and salt until well combined.
Using a #60 disher, scoop servings onto parchment lined baking sheet. Cover with plastic wrap and refrigerate until service. Alternatively, place butter onto plastic wrap and form into a log and refrigerate or freeze. Use a hot knife to slice half-ounce portions for service.
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