Ingredients:
4 pounds Yukon gold potatoes (about 12 medium), peeled and cut into 2 inch pieces
Salt and Pepper
2 T margarine or butter
3 bunches green onion, thinly sliced crosswise
1 1/4 c buttermilk
Directions:
In covered 5 quart saucepot, combine potaotes, 1 teaspoon salt and enough water to cover; heat to boiling on high. Reduce heat to low; simmer, covered, until fork tender, about 20 minutes.
Meanwhile, in 12 inch nonstick skillet, melt margrine on medium. Add green onions and cook 3 to 5 minutes or just until tender, stirring occasionally. Add buttermilk; heat to lukewarm (don’t worry if buttermilk separates; it comes back together in the mixing), stirring occasionally. Remove skillet from heat.
Drain potatoes. Return potatoes to saucepot and heat on low to dry slightly, about 2 minutes, tossing occasionally. With potato mashed, coarsely mash potatoes. Add buttermilk mixture, 1 teaspoon salt and 1.2 teaspoon freshly ground black pepper; continue mashing until almost smooth. Reheat potatoes, if necessary.
Makes abut 8 1/2 cups
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