Tuesday, March 20, 2007
Buttermilk Mashed Potatoes
1 1/2 Pounds (4 medium) new potatoes, peeled and cut into 1-inch chunks
Coarse salt and ground pepper
1/4 to 1/2 Cup buttermilk
2 Tablespoons butter, cut into small pieces
Place potatoes in a large saucepan; add enough cold water to cover by 2 inches. Bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
Drain; place in a large bowl. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined.