Homemade mashed potatoes are bound to please the table, with not much fuss. Boil the potatoes while you prepare the rest of the meal, and give a quick mash with buttermilk and seasonings to serve.
- 2 pounds potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons room-temperature butter, cut into small pieces
- 1 1?4 cups buttermilk, at room temperature (buttermilk has less fat than low-fat milk but all the tangy goodness of sour cream)
- Salt and pepper to taste
- Perhaps some chopped chives or parsley, for garnish.
- Place the potatoes and 1 teaspoon salt in large saucepan. Add cold water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are soft when poked with a knife, about 15 minutes.
- Drain potatoes and return them to the saucepan set on the still-hot burner. Add the butter to the pot and mash the potatoes with a masher or a fork (never, never use a food processor, unless you need some glue).
- Add the buttermilk to the potatoes, stirring gently until just incorporated. Now please taste your potatoes and add a pinch of salt and pepper, then garnish.
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