Buttermilk Mashed Potatoes

My husband loved these mashed potatoes because of their consistency and taste. He likes somewhat clumpy, thick potatoes over the recipe I tried a week earlier (recipe found here) where the potatoes were thin and creamy. I decided that even though the other mashed potatoes were good they were a lot more work to make and not really worth it when my husband liked these better.

So by all means try both recipes and decide for yourself which one you prefer. Enjoy!

Recipe:

2 pounds russet and/or yellow potatoes, such as Yukon gold
¾ cup buttermilk
1 tablespoon butter
½ teaspoon salt
¼ teaspoon ground black pepper

1) Peel and quarter potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender; drain.

2) Meanwhile, in a small saucepan combine buttermilk, butter, salt, and pepper. Heat over low heat until just warm, stirring frequently (do not boil).

3) Transfer potatoes to a mixing bowl; mash with potato masher or beat with mixer on low speed. Slowly add buttermilk mixture, mashing until smooth.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yields: 6 servings

Source: BHG