Buttermilk Mashed Potatoes

By mamacasma

You can't serve up Thanksgiving turkey without fluffy, homemade mashed potatoes!

Ingredients

• 4 pound(s) Yukon gold potatoes (about 12 medium), peeled and cut into 2-inch pieces
• Salt and pepper
• 2 tablespoon(s) margarine or butter
• 3 bunch(es) green onions, thinly sliced crosswise
• 1 1/4 cup(s) buttermilk

Preparation

Step 1

1. In covered 5-quart saucepot, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to low; simmer, covered, until fork-tender, about 20 minutes.
2. Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Add green onions and cook 3 to 5 minutes or just until tender, stirring occasionally. Add buttermilk; heat to lukewarm (don't worry if buttermilk separates; it comes back together in the mixing), stirring occasionally. Remove skillet from heat.
3. Drain potatoes. Return potatoes to saucepot and heat on low to dry slightly, about 2 minutes, tossing occasionally. With potato masher, coarsely mash potatoes. Add buttermilk mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; continue mashing until almost smooth. Reheat potatoes if necessary.

To make Classic Parsley Mashed Potatoes: Prepare potatoes as above in step 1. Omit green onions and all of step 2. In step 3, coarsely mash potatoes with 1/2 cup margarine or butter (1 stick), cut up. Instead of buttermilk, add 1 1/2 cups whole milk, warmed, along with salt and pepper, and mash until potatoes are almost smooth. Stir in 1/4 cup chopped fresh parsley to serve.