Best 8 Russian Potatoes In Buttermilk Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to comfort food, few dishes can rival the classic Russian Potatoes in Buttermilk. This traditional Russian dish is a hearty and flavorful casserole that perfectly combines tender potatoes, creamy buttermilk, and aromatic herbs and spices. Whether you're looking for a side dish to accompany a special occasion meal or a cozy dinner option on a weeknight, Russian Potatoes in Buttermilk is sure to satisfy your cravings.

Here are our top 8 tried and tested recipes!

RUSSIAN POTATOES



Russian Potatoes image

A standout at potlucks, these creamy potatoes always get "vacuumed" out of the dish and leave guests asking for more. Try them with prime rib or a beef roast.-Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 12 servings.

Number Of Ingredients 10

6 cups chopped sweet onions
1/4 cup olive oil
1/3 cup plus 1/2 cup butter, cubed, divided
1 tablespoon sugar
4 pounds potatoes, peeled and cubed
4 cans (14-1/2 ounces each) chicken broth or 8 cups water plus 8 teaspoons chicken bouillon granules
3 cups sour cream, divided
1 cup heavy whipping cream
4 large eggs, beaten
1 teaspoon dill weed

Steps:

  • In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown., Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed., Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 423 calories, Fat 29g fat (16g saturated fat), Cholesterol 152mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

RUSSIAN POTATOES IN BUTTERMILK



Russian Potatoes in Buttermilk image

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

1 pound small red- or purple-skinned potatoes (about 20)
2 tablespoons unsalted butter
1 medium onion, chopped (about 2 cups)
1/2 teaspoon coarse salt
1 1/3 cups cold well-shaken buttermilk
Flaky sea salt, such as Maldon, and freshly ground pepper
Fresh dill, for garnish

Steps:

  • Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water and place steamer in pot. Bring water to a simmer, cover, and steam potatoes until tender and easily pierced with a knife, 20 to 25 minutes.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion and coarse salt and cook, stirring occasionally, until onion is softened and golden, about 20 minutes.
  • Divide potatoes and onions evenly among 4 bowls. Pour 1/3 cup buttermilk over each serving, season with flaky salt and pepper, and garnish with dill.

BUTTERMILK MASHED POTATOES



Buttermilk Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 6

Kosher salt
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
  • As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

BUTTERMILK PARMESAN POTATOES



Buttermilk Parmesan Potatoes image

I created this potato dish when I had leftover ingredients to use up. They give a little subtle twist to scalloped potatoes, and may make you want seconds! They also reheat well, that is if you have leftovers...

Provided by BELFLOREK

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h52m

Yield 8

Number Of Ingredients 11

14 small potatoes, peeled and cubed
1 tablespoon butter
2 cloves garlic, minced
¼ cup minced red onion
3 tablespoons butter
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 cup 2% milk
1 cup buttermilk
1 cup freshly grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
  • Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
  • Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 55.5 g, Cholesterol 29.9 mg, Fat 10.7 g, Fiber 5.3 g, Protein 13.2 g, SaturatedFat 6.5 g, Sodium 440.3 mg, Sugar 6.2 g

BUTTERMILK ROASTED POTATOES



Buttermilk Roasted Potatoes image

Make and share this Buttermilk Roasted Potatoes recipe from Food.com.

Provided by Bev I Am

Categories     Potato

Time 1h

Yield 6 cups

Number Of Ingredients 6

6 -7 cups yukon gold potatoes, pototes peeled and cut into large chunks (2 1/4 lb)
2 tablespoons olive oil
1 1/2 cups buttermilk, warmed
2 tablespoons unsalted butter
1 tablespoon minced chives
salt and pepper

Steps:

  • Prepare potatoes for roasting by peeling and cutting into large chunks.
  • Toss with oil.
  • Place in 425°F oven on lowest rack for best browning.
  • Roast for 40-45 minutes, turning at least once.
  • Mash potatoes in large bowl, leaving them slightly chunky.
  • Stir in buttermilk, butter, and chives.
  • Season with salt and pepper.

RUSSIAN FRIED POTATOES



Russian Fried Potatoes image

My parents usually made this at breakfast with fried eggs and fresh garden salad. It's simple, easy and yummy! You can adjust the recipe accordingly. I personally love adding lots of garlic and onion, but that's just me.

Provided by Ukosherian

Categories     Lunch/Snacks

Time 1h39m

Yield 2 frying pans, 4 serving(s)

Number Of Ingredients 4

10 -15 medium sized red potatoes
1 tablespoon salt
1 diced medium sized onion
4 garlic cloves

Steps:

  • Peel potatoes.
  • Dice up the garlic and onion and mix them together. Then separate them into two cups of equal portions.
  • Slice potatoes, but not too thick. About two or three millimenter should do it.
  • Place potatoes in a large bowl.
  • Pour tablespoon of salt on them and mix it up with your hands. Add more salt to make sure the potatoes are evenly salted.
  • Oil two frying pans and separate the potatoes into the two frying pans. Start on medium so that it doesn't burn or start freaking out on the stove.
  • Cook until the potatoes on the bottom become browned. Turn the potatoes over and repeat until slightly browned.
  • Now, add the garlic and onion mixtures to each frying pan and mix it up.
  • Wait until the potatoes are soft and browned.
  • You're done! Enjoy!

Nutrition Facts : Calories 388.2, Fat 0.8, SaturatedFat 0.2, Sodium 1841.6, Carbohydrate 88.2, Fiber 9.6, Sugar 8.1, Protein 10.6

BUTTERMILK SMASHED POTATOES



Buttermilk Smashed Potatoes image

My family loves this decadent homestyle recipe of buttermilk, potatoes and butter. Serve with your favorite toppings and enjoy! -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 6

4 pounds Yukon Gold potatoes, peeled and cubed (about 8 cups)
1/2 cup butter, softened
1-1/4 teaspoons salt
1/4 teaspoon pepper
3/4 to 1 cup buttermilk
Optional toppings: crumbled cooked bacon, sour cream and thinly sliced green onions

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.

Nutrition Facts : Calories 313 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 531mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

BUTTERMILK SMASHED POTATOES



Buttermilk Smashed Potatoes image

Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!

Provided by Barbara

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 5

2 pounds red potatoes
½ cup buttermilk
1 tablespoon butter
¼ cup chopped fresh chives
1 pinch salt to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
  • Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 25.1 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 44.2 mg, Sugar 2.5 g

Tips:

  • To save time, use a food processor to shred the potatoes.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • For a crispy crust, fry the potatoes in a single layer in a large skillet.
  • Season the potatoes with salt and pepper to taste.
  • Serve the potatoes immediately with your favorite dipping sauce.

Conclusion:

Russian potatoes in buttermilk is a simple but delicious dish that can be enjoyed for breakfast, lunch, or dinner. The potatoes are crispy on the outside and tender on the inside, and the buttermilk adds a tangy flavor. This dish is also a good source of vitamins and minerals, including potassium, vitamin C, and fiber. So next time you're looking for a quick and easy meal, give Russian potatoes in buttermilk a try.

Related Topics