Skagit Valley’s Best Produce/Valley Pride/ Wallace Farms
2 pounds Washington
1 tablespoon kosher salt
½ cup unsalted butter
½ cup low-fat buttermilk
Wash potatoes and scrub clean if needed (do not
peel). Cut into roughly 1-inch pieces.
Place in a pot and cover with water. Add salt
and bring to a rolling boil. Boil, uncovered, for
about 15 minutes, or until soft. Drain the potatoes
in a strainer, then return them to the pot and
In a saucepan, combine garlic, butter and
buttermilk; bring to a simmer.
Mash the potatoes with a potato masher until
smooth. Add the hot buttermilk to the potatoes
and mix to blend.
Cover with parchment paper and keep warm
on a double boiler until ready to serve. Makes
Recipe developed by Kaspars Special
Events & Catering.
2 pounds MountainKing
3 tablespoons olive oil
1½ teaspoons kosher salt
¼ teaspoon black pepper
1 cup grated
2 tablespoons chopped
Preheat oven to 400°F.
Wash potatoes, then cut into quarters lengthwise.
In a large bowl, combine remaining ingredients.
Add the potatoes and toss well to coat.
Spread in an even layer on a baking sheet and
place in the oven. Roast for approximately
45 minutes, turning once, until the potatoes are
golden brown and crisp. Makes 4-6 servings.