Baked Potato, Buttermilk and Herb Dressing from A Passion for Potatoes by Paul Gayler
Bake the potato until tender, then cut it in half and scoop out the flesh into a blender. Blitz with the mustard, garlic, oil, vinegar and enough buttermilk to
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Buttermilk
- 1 tablespoon Dijon mustard
- 3 tablespoons chopped mixed herbs, such as chives, basil, parsley and tarragon
- 3 tablespoons white wine vinegar
- 1 large floury potato
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- Pinch of sugar
- 1 garlic clove, crushed
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