Mashed Potatoes - Slimmed

Directions

1. 1
   In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt.
2. 2
   Bring to a boil over high heat, then lower the heat to maintain a simmer.
3. 3
   Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes.
4. 4
   Drain the potatoes and return them to the pan.
5. 5
   Swirl the pan over medium heat until the skins are dry, about 1 minute.
6. 6
   Halve the potatoes crosswise.
7. 7
   Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl.
8. 8
   The flesh should easily pass through the holes and the skins remain in the ricer.
9. 9
   Discard the skin, and repeat with the remaining potatoes.
10. 10
    (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.)
11. 11
    Immediately stir the butter into the warm potatoes, then add the buttermilk and combine well.
12. 12
    Meanwhile, heat the milk in a small saucepan until steaming but not boiling.
13. 13
    Slowly stir the milk into the potato mixture.
14. 14
    Season with the remaining 1 teaspoon of salt and pepper, to taste.
15. 15
    Transfer to a serving bowl, or keep warm in a covered bowl set over a pot of simmering water.
16. 16
    Tips: --Use Yukon Gold potatoes for the buttery yellow color and rich nutty taste.
17. 17
    --Boiling the potatoes with the peel on intensifies their potato flavor.
18. 18
    --Be careful when adding gravy to your mashed potatoes; it is a major source of hidden fats.
19. 19
    For Garlic Mashed Potatoes: Preheat the oven to 375 degrees F. Slice the top off of 2 garlic heads, put in a small baking dish, and drizzle with olive oil.
20. 20
    Cover with foil and roast until the cloves are very soft and tan, about 1 hour.
21. 21
    When cool enough to handle, squeeze the garlic heads to pop out the cloves.
22. 22
    Smash the cloves with a knife or put through the ricer, and add to the mashed potatoes.