Buttermilk Mashed Potatoes
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INGREDIENTS 2 pounds baking potaotes, peeled and cut into 2-inch chunks
3 tablespoons unsalted butter
1/2 to 2/3 cup buttermilk
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Dash of cayenne pepperIn a large saucepan of boiling salted water, cook the potatoes until they are very soft, 15 to 20 minutes. Drain in a colander. Put the potatoes through a ricer or beat with an electric mixer until mashed. (Do not purée in a food processor or you will end up with wallpaper paste). Add the butter and beat until melted and smooth. Beat in 1/2 cup buttermilk.
If the potatoes are still too thick, beat in the remaining milk, 1 tablespoon at a time, until they are of the desired consistency. Season to taste with the salt, pepper, and cayenne.
Makes 4 servings
NOTE - If you decide to double or even triple this recipe to feed a large party, you may to cook the potatoes whole in their skins, which saves a lot of fuss and preparation time. Start them off in a large pot of cold water and bring them to a boil. They'll take about 15 minutes longer to cook, but the skins will just slip off when they're done. Buttermilk adds a wonderful tang, and it has only half a percent more fat than skim milk.