Buttermilk mashed potatoes

description:

Regular buttermilk is fantastic, but difficult to find. Milk and vinegar is sufficient.

ingredients:

3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
1 Tbsp table salt
6 Tbsp unsalted butter, melted and cooled
2/3 cup buttermilk, at room temperature
2 Tbsp white vinegar (only if using milk instead of buttermilk)
ground pepper

instructions:

1) Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon 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) Add vinegar to the milk if not using buttermilk.

3) 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.

source:

Americas Test Kitchen