(NAPSI)—Side dishes are often the best part of a meal, and mashed potatoes are among the top contenders. Here’s a very simple take on that old favorite with a modern twist—mashed California sweetpotatoes with buttermilk and fresh herbs. The buttermilk provides a hint of tang and the herbs add brightness, making this a versatile dish that offsets a heavy winter meal yet pairs perfectly with lighter springtime or summer fare. Plus, California sweetpotatoes are a nice change of pace from regular mashed potatoes—and with more fiber.
Easy-to-Make Buttermilk Mashed California Sweetpotatoes with Fresh Herbs
Serves 6 to 8
2 1/2 lb orange or yellow-white fleshed sweetpotatoes, or a combination, peeled and cut into 1-in chunks
3/4c buttermilk (see note)
1T chopped fresh cilantro
1T chopped fresh dill
1T chopped fresh parsley
2tsp chopped fresh mint
1tsp salt, or more to taste
1tsp pepper, or more to taste
Place sweetpotatoes in large saucepan or small stockpot, cover with water by 1 inch, and bring to a boil over high heat. Reduce to a simmer; continue to cook until very tender, 6 to 8 minutes. Drain sweetpotatoes; return to saucepan. Add butter and mash. Add buttermilk, cilantro, dill, parsley, mint, salt and pepper. Add more salt and pepper to taste and serve.
Note: If you prefer, substitute plain yogurt, sour cream, milk, half and half or cream for the buttermilk.
For further facts, tips and recipes visit www.casweetpotatoes.com.
Editor’s Note: This story can be useful to anyone and of particular interest to readers in the states of California, Arizona, Oregon, Washington, Nevada, Utah and Idaho.