Buttermilk Mashed Golden Potatoes

Buttermilk Mashed Golden Potatoes

These potatoes can be transported and kept warm in a crock pot.

2 pounds Yukon Gold potatoes, peeled and cut into large chunks
1 to 2 tablespoons butter
1/4 cup buttermilk or more if needed
1/2 teaspoon salt or more to taste
Freshly ground pepper to taste

Place potatoes in a large saucepan with enough water to cover them by at least 1 inch.

Cook over medium heat, covered, until the potatoes are very tender, approximately 15 minutes.

Meanwhile, in a small saucepan, melt the butter over low heat. Stir in the buttermilk and heat until just warm.

When the potatoes are done, drain and return them to the pan. Mash the potatoes with a ricer or potato masher.

Stir in enough of the warm buttermilk mixture to make the potatoes fluffy but not soupy.

Season with salt and pepper.

Transfer to a crock pot. Keep warm on low for up to 1 hour, stirring occasionally.

Serves 6.