Buttermilk Mashed Potatoes

Any good cook has a handful of mashed potato recipes in their repertoire. I like Cheddar/Jalapeno mashers, Garlicky Red Bliss Mashers and Bacon Gouda Mashers but my all time favorite is Buttermilk Mashed Potatoes.
 
3 lbs Potatoes, Russet,
1 c. Buttermilk
2 oz. Butter
Salt, Kosher
Pepper, Black, cracked
Method
* Peel potatoes
* Cut each potato into 1/6ths
* Rinse thoroughly
* Steam potatoes for 15 minutes
* Remove from steamer and rinse with cold water
[ cooking note: this removes some of the starch and prevents the potatoes from becoming gummy ]
* Steam for 15 minutes more or til potatoes are tender
* Remove from steamer and place in large mixing bowl
* Take a wire whip and beat potatoes as you add the buttermilk and butter
[ cooking note: Some folks like to use a potato masher or ricer but one of the best chefs I ever trained under only used a heavy duty wire whip ]
* Add salt to taste
* Crack the black pepper over the potatoes as a garnish [ this prevents the pepper from turning the potatoes gray]
 
backstory http://www.scrumptiousche...ermilk-Mashed-Potatoes

Never thought about using buttermilk.
 
How many people does three pounds of potatoes serve as a side dish?
 
Thanks!

We have used milk and cream cheese. Thank you for another variation!

mar52


Never thought about using buttermilk.

How many people does three pounds of potatoes serve as a side dish?

Thanks!

It oughtta feed about 8 people a nice fat portion depending on how big a eater is tackling the plate. Honestly I start with 3lbs cause that's the size of the bag they sell at Fiesta Mart. I'll take cold mashers, chop up some Texas sweet onions, incorporate them and fry up potato patties known as "flitter cakes" in rural Eastern Kentucky.
 
 

Thanks!  I'm going to do "American" with a Country slant for Mother's Day this year.
 
I believe these will make the menu.