Baked Mashed Potatoes

Buttermilk and sage make this potato side dish a wonderful change from plain old mashed potatoes.



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Ingredients
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    6   
    medium baking potatoes (2 pounds total), peeled and cut into eighths
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    1   cup 
    coarsely chopped onion (1 large)
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    1/2  cup 
    water
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    2   tablespoons 
    olive oil or cooking oil
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    1 - 2   tablespoons 
    snipped fresh herbs such as parsley, chives, and/or thyme
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    1 - 1 1/4  cups 
    buttermilk
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    Olive oil
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    Salt and black pepper

Directions
1.
In a greased 3-quart rectangular baking dish combine potatoes and onions. In a small bowl combine water, oil, herbs, the 1/2 teaspoon salt, and 1/4 teaspoon pepper; drizzle over potatoes and onions.
2.
Bake, uncovered, in a 450 degree F oven for 40 to 45 minutes or until the vegetables are tender and browned, stirring twice.
3.
Transfer to a large mixing bowl. Mash with a potato masher or beat with an electric mixer on low speed. Gradually beat in enough buttermilk to make smooth and fluffy. If desired, drizzle with additional olive oil. Season to taste with additional salt and pepper. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 155, Fat, total (g) 5, chol. (mg) 1, sat. fat (g) 1, carb. (g) 24, Monosaturated fat (g) 4, fiber (g) 2, sugar (g) 4, pro. (g) 4, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 185, Potassium (mg) 631, calcium (mg) 50, iron (mg) 1, Starch () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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