Buttermilk Mashed Potatoes

Place the potatoes in a pot and cover them with water. Bring this to a boil and then drop the heat to medium-high and let the potatoes cook at a steady simmer until they are cooked (fork-tender). Cook time will vary based on the size of the potatoes but medium-sized should take about 20-25 minutes of cook time.

Strain the potatoes and then return them to the pot and place the pot back on the hot stove (the heat should be turned off at this point though).

Add the sour cream, buttermilk, and green onions to the pot. Mash well with a potato masher. When the potatoes are smooth enough to mix with a spoon, season liberally with salt and pepper.

Taste and adjust seasoning.

Notes:
1. I’ve broken my own rule about peeling potatoes (the skin has tons of nutrients and fibre) but it is the only way to get the potatoes smooth!
2. I’ve also contradicted myself; I boiled the potatoes when I made this dish rather then steaming them. Feel free to try steaming them, just drain the water from the pot when they are cooked and follow the rest of this recipe.
3. If the potatoes are on the smaller side then add just a ½ cup of the buttermilk to start and then add the remaining buttermilk if the potatoes are dry.
4. If you do add more liquid then you should, return the pot to the heat and let the liquid cook out (with the heat on medium–low).