Loading ...Ingredients
- 4 large russet potatoes, peeled and chopped into 1/2 inch chunks.
- 1/2 cup Buttermilk
- 2 tbs. Butter
- Salt and Pepper
Directions
- Fill large pot with cold water.
- Put potatoes into pot as you peel and chop them.
- Bring to a boil, reduce heat to medium low and simmer for 20 to 25 minutes or until potatoes are fork tender.
- Drain.
- In large bowl mash the potatoes with a fork until smooth.
- Slowly mix in buttermilk until creamy.
- Add salt and pepper.
Tips
- For a baby version, mix in breast milk or formula. Serve some raw, freeze the rest in individual glass jars for up to 3 months. Skip the butter for the baby version.
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