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| 2 lbs |
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Potatoes, peeled and cut into 1" chunks |
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| 6 Tbs |
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Butter, melted and cooled |
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| 2/3 cup |
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Buttermilk, at room temperature |
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Salt and Pepper |
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| 1 |
Place potatoes in large saucepan; add cold water to cover by 1" and 1 Tbs salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes. Drain potatoes and return to saucepan set on still-hot burner. |
| 2 |
Using potato masher, mash potatoes until a few small lumps remain. Gently mix melted butter and buttermilk in small bowl until combined. Add butter/buttermilk mixture to potatoes; using rubber spatula, fold gently until just incorporated. Adjust seasoning with salt and pepper; serve immediately. |
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| Servings: 4 |
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| Recipe Source |
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Source: America's Test Kitchen
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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