Buttermilk is indispensable in the South because of its rich, creamy flavor. It makes these potatoes smooth and tangy at the same time. Make your family meal complete with this mashed potato recipe from Paula Deen’s Southern Cooking Bible.
1 3/4 pounds baking potatoes, peeled and cut into chunks
1/2 cup buttermilk
4 tablespoons (1/2 stick) butter
2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon grated nutmeg
1. 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.
2. 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.
CREME DE LA CREME
If you really want to go all out, substitute sour cream for the buttermilk—it will make your dish even richer and creamier. For smooth and fluffy mashed potatoes, use a ricer or food mill. Fill the ricer with drained boiled potatoes and press out through the holes. Alternatively, fill a food mill with the potatoes and turn the crank in a circular motion to press them through the perforated disk.