Buttermilk Mashed Potatoes

Name: Buttermilk Mashed Potatoes
Ingredients: 1 1/4 pounds thin-skinned potatoes, such as Yellow Finns or Yukon Golds, peeled and cut into 2-inch chunks if large; 1 1/2 teaspoons kosher salt; 3/4 cup buttermilk, warmed (not hot); 1 tablespoon unsalted butter; Freshly ground black pepper

"This is my favorite mashed potato recipe. These mashed potatoes taste as if they contain a great deal more fat than they do. I use buttermilk to mash the potatoes because it has a natural creaminess yet is far lower in fat than milk or cream, and I add a small amount of butter at the end, only after the potatoes have absorbed the liquid. The butter stays on the surface of the potatoes, its flavor readily discernible, imparting a truly rich finish. Be sure to us..."

INGREDIENTS

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1 1/4 pounds thin-skinned potatoes, such as Yellow Finns or Yukon Golds, peeled and cut into 2-inch chunks if large

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1 1/2 teaspoons kosher salt

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3/4 cup buttermilk, warmed (not hot)

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1 tablespoon unsalted butter

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Freshly ground black pepper

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