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4
Easy
By Paul Gayler
Published 2010
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.