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Dairy
3
Flavorite
29
American
Singles
16 oz. Package
Land O Lakes
or Kemps
Juice
5
2/$
Selected Varieties, 64 oz. Jug
Land O Lakes
or Kemps
Cottage
Cheese
Selected Varieties
24 oz. Tub
2
3/$
Dannon
Yogurt
Selected Varieties
6 oz. Cup
3
69
Dole
100%
Juice
Selected Varieties
59 oz. Carton
2
79
Mashed Potatoes with Browned Butter
Ingredients:
•
•
•
•
¾ cup butter
• ¾ cup buttermilk
1 tablespoon salt, divided
• ½ cup milk
¼ teaspoon black pepper
4 pounds Yukon gold potatoes, peeled,
cut into 2-inch pieces
Directions:
Old Home
Yogurt
Selected Varieties
32 oz. Container
2
99
1. In a 2-qt. heavy saucepan that is set over medium heat, cook
butter just until it begins to turn golden brown, about 7 to 8 minutes.
Immediately remove pan from heat and pour butter into a small bowl.
Remove 1 to 2 tablespoons of the browned butter to another bowl.
Set both bowls aside.
2. Put potatoes in a large Dutch oven and cover with water. Add about 2 teaspoons salt to water then bring
water to a boil over medium-high heat. Cook potatoes until tender, about 20 minutes. Drain. Reduce heat to
low. Return potatoes to Dutch oven and cook and stir until potatoes are dry, about 3 to 5 minutes.
3. Mash or whip potatoes to desired consistency. Stir in milk, buttermilk, remaining browned butter (not
reserved 1 to 2 tablespoons), black pepper, and remaining 1 teaspoon salt; stir until just blended.
4. Transfer potatoes to a serving dish. Drizzle with reserved 1 to 2 tablespoons browned butter.