Simple and Delicious.

• 1 1/4 pounds Yukon Gold potatoes, peeled & cut into 2-inch chunks
• 1 - 1 1/2 teaspoons kosher salt
• 3/4 cup buttermilk, warmed (not hot)
• 1 tablespoon unsalted butter
• Freshly ground black pepper

Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking water.

Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.

Per Serving: 184 Calories; 3g Fat (16.3% calories from fat); 2g Saturated Fat; 6g Protein; 32g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 764mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat.

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