Ingredients
1 12 lbs red potatoes
12 cup buttermilk
2 scallions, minced
salt and pepper
oil (for frying)
Method
Sources
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Recipe1M+
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Recipe1M+
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Water-sealed French crock keeps butter soft without refrigeration
Organize pot lids vertically — saves cabinet space
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Water-sealed French crock keeps butter soft without refrigeration
Organize pot lids vertically — saves cabinet space
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cook potatoes, slice 1/4 in. thick. mash lightly just until broken up into several pieces. stir in buttermilk and scallions and season with salt and pepper. heat just enough oil to coat bottom of non stick skillet. when hot enough, pour in potato mixture and pat in evenly. turn the heat to moderate and cook until the bottom of the pie is crisp and browned. slide out onto a plate and cut into wedges.