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Buttermilk Mashed Potatoes

Photo: David Loftus
Yield Makes 6 servings

Ingredients

  • 3/4 pound Yukon Gold or russet potatoes, peeled and quartered
  • 2 teaspoons kosher salt
  • 4 tablespoons butter
  • 1 cup buttermilk or whole milk
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg

Nutrition Information

  • calcium 53 mg
  • calories 126
  • caloriesfromfat 56 %
  • carbohydrate 12 g
  • cholesterol 22 mg
  • fat 8 g
  • fiber 1 g
  • iron 0 mg
  • protein 2 mg
  • satfat 5 g
  • sodium 233 mg

How to Make It

  1. Place the potatoes in a saucepan with 3 quarts of cold water and 1 teaspoon of the salt. Bring to a boil and cook until tender, about 15 minutes. Drain well and return to saucepan; mash. Heat the butter and buttermilk in a small saucepan until hot. Pour over the potatoes and stir well. Season with the pepper, nutmeg, and the remaining salt.