Baked Potato, Buttermilk and Herb Dressing

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Passion for Potatoes

By Paul Gayler

Published 2010

  • About

Ingredients

  • 1 large floury potato
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, crushed

Method

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 give a smooth, creamy consistency, similar to single cream. Pour into a bowl and stir in the herbs, a good pinch of sugar and seasoning to taste. Pour over hot potatoes and serve.