Recipe - Fluffy Mashed Potatoes

2 lg Russet potatoes; about 11/4
lbs.
One fourth cup Buttermilk
1 tablespoon Unsalted butter
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper

Cut each potato into 3 pieces. Place the potatoes in a large saucepan and
cover with cold water. Bring to a boil and cook until the potatoes are
easily pierced with a knife, 2025 minutes. Drain well.

When the potatoes are just cool enough to handle, peel and place them in a
large bowl. Using a fork, mash them roughly. Mash in the butter, cut in 3
or 4 pieces, followed by the buttermilk, salt and freshly ground pepper.
Mash just until the potatoes are fluffy and combined with the other
ingredients. Adjust the seasoning and serve immediately.

Each of the four servings contains 186 calories and 3 grams of fat.

"Something Different" is written for the American Institute for Cancer
Research by Dana Jacobi, author of The Best of Claypot Cooking and the
Natural Kitchen. (C) American Institute for Cancer Research Cooking
Columns

Notes: For incredibly light, yet richtasting mashed potatoes, I use a bit
of butter and a splash of buttermilk. The buttermilk gives them a creamy
texture and its cultured flavor adds a tangy, oldfashioned appeal.

from Kitpath (Pat Hanneman's Kitchen) wizard.ucr.edu/~phannema

Recipe by: Something Different by Dana Jacobi for AICR Nov 10, 1997

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 09,
1998