Buttermilk Mashed Potatoes

Directions

1. 1
   In covered 5-quart saucepot, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high.
2. 2
   Reduce heat to low; simmer, covered, until fork-tender, about 20 minutes.
3. 3
   Meanwhile, in 12-inch nonstick skillet, melt margarine on medium.
4. 4
   Add green onions and cook 3 to 5 minutes or just until tender, stirring occasionally.
5. 5
   Add buttermilk; heat to lukewarm (don't worry if buttermilk separates; it comes back together in the mixing), stirring occasionally.
6. 6
   Remove skillet from heat.
7. 7
   Drain potatoes.
8. 8
   Return potatoes to saucepot and heat on low to dry slightly, about 2 minutes, tossing occasionally.
9. 9
   With potato masher, coarsely mash potatoes.
10. 10
    Add buttermilk mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; continue mashing until almost smooth.
11. 11
    Reheat potatoes if necessary.
12. 12
    Makes about 8 1/2 cups.
13. 13
    To make Classic Parsley Mashed Potatoes: Prepare potatoes as above in step 1.
14. 14
    Omit green onions and all of step 2.
15. 15
    In step 3, coarsely mash potatoes with 1/2 cup margarine or butter (1 stick), cut up.
16. 16
    Instead of buttermilk, add 1 1/2 cups whole milk, warmed, along with salt and pepper, and mash until potatoes are almost smooth.
17. 17
    Stir in 1/4 cup chopped fresh parsley to serve.
18. 18
    Makes about 8 cups.Each serving: About 245 calories, 4 g protein, 34 g carbohydrate, 11 g total fat (2 g saturated), 2 g fiber, 5 mg cholesterol, 440 mg sodium.To make Mashed Potatoes with Root Vegetables: Prepare potatoes as above in step 1, but use only 2 pounds Yukon gold potatoes, and add 2 pounds (3 medium) celery root (celeriac), peeled and cut into 2-inch pieces, and 1 pound parsnips (6 medium), peeled and cut into 2-inch pieces.
19. 19
    Omit green onions and all of step 2.
20. 20
    In step 3, drain vegetables, then press through holes in bottom of rotary food mill into same saucepot instead of drying and mashing; increase margarine or butter to 5 tablespoons and stir in along with salt and pepper, and omit buttermilk.
21. 21
    (If you do not have a food mill, you can mash vegetables with potato masher, but texture will not be quite as smooth.)
22. 22
    Makes about 7 cups.
23. 23
    Each serving: About 190 calories, 3 g protein, 28 g carbohydrate, 6 g total fat (1 g saturated), 4 g fiber, 0 mg cholesterol, 405 mg sodium.