Mashed Potatoes

It took me a long time to figure out how to make good mashed potatoes. Make them healthier by using low-fat buttermilk. Buttermilk is lower in fat than regular milk and it also gives the mashed potatoes extra flavor.

2 large Russet or 3-4 smaller variety of potato like Yukon gold or red skin
½ cup reduced fat milk or buttermilk
3 ½ tbsp. butter or butter substitute (Smart Balance is fine)
Salt and Pepper, to taste

1) Fill medium-large pot ¾ full with water and bring to boil. Add ½ tbsp. butter and good dash of salt to water.
2) Wash and peel potatoes and cut into large chunks.
3) Add potatoes to boiling water and boil about 15 minutes or until fork tender.
4) Drain water from potatoes in colander and return drained potatoes to cooking pot. Add remaining butter and milk and salt and pepper. Mash with a potato masher until lumps are gone and potatoes are smooth and creamy.

Feel free to add roasted garlic, sour cream, chives, cheese, or whatever you like. Leave the potato skins on if you like them that way. I don’t like skins in my mashed potatoes.

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