Buttermilk Mashed Potatoes

By marck

From _The Art of Low-Calorie Cooking_ by Sally Schneider. Her intro reads:

"These wonderful lumpy mashed potatoes (with the skins left on) taste as if they have far more butter than one-half teaspoon per serving. Adding the small amount of butter at the end creates a buttery finish. Buttermilk and baking soda react to lighten the potatoes and make them very fluffy. For an even more buttery look and taste, use yellow Finnish potatoes if available."

Ingredients

• 1-1/4 lbs all-purpose white potatoes, unpeeled and scrubbed, or peeled if desired
• 1-1/2 tsp salt
• 3/4 C warm buttermilk
• 1/2 tsp baking soda
• 2 tsp unsalted butter
• Freshly ground pepper

Preparation

Step 1

1. Place the potatoes and 1 teaspoon of the salt in a medium saucepan; add enough cool water to cover. 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 a few tablespoons of the cooking liquid.

2. Place the potatoes in a large bowl and mash with a potato masher or fork until fairly smooth (with some lumps remaining). Combine the buttermilk and baking soda and beat into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer creamier potatoes, add the reserved cooking liquid. Stir in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper to taste.

VARIATION: MASHED POTATOES AND ROOT VEGETABLES. Replace 6 ounces of the potatoes with pared chunks of turnip, celery root or parsnips and 3 whole garlic cloves.