Buttermilk Mashed Potatoes
Wonderful served with poultry or ham.

Servings: 6

2 1/2 pounds Yukon Gold Potatoes, peeled and cut into 2-inch chunks if large
2 teaspoons kosher salt
1 1/2 cup buttermilk, warmed
2 tablespoon unsalted butter
Freshly ground black pepper

Place the potatoes and 1 1/2 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 1/2 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 a slightly coarser potatoes, mash them with a potato masher or fork or use a hand mixer for a smoother mashed potato. 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.

COOKS NOTE: You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.

Per Serving: 161 Calories; 3g Fat (18.7% calories from fat); 2g Saturated Fat; 5g Protein; 27g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 527mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat.

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