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Serves : 4

These simple, hearty mashed potatoes owe their rich creaminess to buttermilk and their appealing texture to toasted pearl barley.  Delicious, Quick Side Dishes

How to Make It

Step 1    

In a medium saucepan, cook the barley over moderately high heat, stirring frequently, until toasted, 8 to 10 minutes. Add the Vegetable Stock and thyme and bring to a simmer. Reduce the heat to low and cook, stirring often, until tender, about 35 minutes. Drain the barley. Discard the thyme sprigs.

Step 2    

Meanwhile, in another medium saucepan, cover the potatoes with water. Bring to a boil over moderate heat and cook until tender, about 20 minutes. Drain, return to the pan and keep warm.

Step 3    

Pass the hot potatoes through a ricer or food mill or mash with a potato masher. Stir in the barley and warm buttermilk, season with salt and pepper and serve.

Chef's Notes

One Serving Calories 203 kcal, Protein 6 gm, Carbohydrate 41 gm, Cholesterol 1.9 mg, Total Fat 1.9 gm, Saturated Fat .3 gm.

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