Mashed Potatoes With Reconstituted Milk

1. 1

   Peel potatoes, cut into 1 cm slices.

2. 2

   Bring about 3 liters of water to a boil. Add enough salt (about a palmful) to make it taste pleasantly and noticeably salty.

3. 3

   Add potatoes to boiling water. Allow to boil for about 10 minutes until you can push a fork through easily.

4. 4

   Drain in colander, then sit colander back on top of pot used for boiling to keep hot and to allow potatoes to dry somewhat.

5. 5

   Put butter and buttermilk in a bowl large enough to accommodate potatoes. Microwave to melt butter. Don't worry when buttermilk looks curdled.

6. 6

   Using a potato ricer, rice potatoes into hot buttermilk/butter.

7. 7

   Fold liquid into riced potato until just mixed, do not overwork. If too dry, add a little more buttermilk and butter.

8. 8

   Taste for saltiness, add salt if needed, and grind in some black pepper.

9. 9

   Can hold in warm oven covered with foil, or preferably serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.