Andouille-Milk Gravy over Buttermilk Mashed Potatoes

By Harleygirl

Ingredients

• 2 pounds Idaho potatoes, peeled and cut into 1-inch pieces
• 1 1/4 cups buttermilk
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.

Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with aluminum foil. Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve with the pork chops