Our family loves this luscious, buttery potato recipe that uses buttermilk to reduce the fat a little. Serve with your favorite toppings and indulge!
—Marla Clark, Albuquerque, NM
Takes: 30 min. • Makes: 8 servings
4 lbs. Yukon Gold potatoes, peeled and cubed (about 8 cups)
1/2 cup butter, softened
11/4 tsp. salt
1/4 tsp. pepper
3/4 to 1 cup buttermilk Optional toppings: crumbled cooked bacon, sour cream and thinly sliced green onions
1. Place the potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes.
2. Drain; return to the pan. Mash potatoes, gradually adding the butter, salt, pepper and enough buttermilk to reach the desired consistency. Serve with toppings as desired.
3/4 cup: 313 cal., 12g fat (7g sat. fat), 31mg chol., 531mg sod., 46g carb. (4g sugars, 4g fiber), 6g pro.