Buttermilk Mashed Potatoes

We are not re-inventing the wheel here...Just coming up with a simple recipe for an old staple of comfort food..

INGREDIENTS:

• 3 large russet potatoes, peeled, halved, and cut into chunks
• 1 teaspoon salt, plus extra for cooking water
• 3 tablespoons butter
• 2/3 cup buttermilk, warmed
• 2 green onions, finely chopped
• Freshly ground black pepper

DIRECTIONS: 
 Place the potatoes in a saucepan and cover with cold water.

Add salt and bring to a boil, then cook until the potatoes fall off a fork when pierced, about 20 minutes.

Drain the potatoes, reserving about a 1/2 cup of the cooking liquid.

Using a potato ricer or sieve and rubber spatula, gently press the potatoes over a large bowl.

Mix in the butter, salt, buttermilk, and green onions and stir to blend.

Add a tablespoon or 2 of cooking liquid if necessary to obtain desired consistency.

Salt and pepper liberally and serve.

There that was simple enough...Enjoy...Eat and drink well my friends.