BUTTERMILK MASHED POTATOES

By LindaW1955

use buttermilk, not clabbered milk. buttermilk must be a room temperature to prevent curdling when mixed w/ cooled melted butter

Ingredients

• 2 pounds Yukon gold potatoes, peeled, and cut into 1"
• table salt
• 6 TBS butter, melted and cooled
• 2/3 cup buttermilk at room temperature
• ground black pepper

Details

Servings 4
Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

1. Place potatoes in large saucepan; add cold water to cover by 1" and 1 TBS salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife inserted, about 18". Drain potatoes and return to saucepan set on still hot burner.

2. Using potato masher, mash potatoes until a few small lumps remain. Gently mix melted butter and buttermilk in small bowl until combined. Add butter/buttermilk mixture to potatoes; using rubber spatula, fold gently until just incorporated. Adjust seasoning w/ salt and pepper; serve immediately.