Buttery Buttermilk Mashed Potatoes
By Paula DeenJUMP TO RECIPE
- 1 3/4 lbs peeled and cut into chunks baking potatoes
- 1/2 cup buttermilk
- 4 tablespoons butter
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon nutmeg
In a large pot, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are very tender, 20 to 25 minutes; drain well and transfer to a bowl.
While the potatoes are still hot, using a potato masher, mash in the buttermilk, butter, salt, black pepper and nutmeg. Mash until the potatoes are the consistency you like. Serve piping hot.