Preparation / Directions:
Gently mix potatoes with a spoon, taking care not to beat hard.
Reheat if necessary.
You can either bake or boil your potatoes, as follows:
For baking, preheat oven to 400 F. Place 1 lb. russet (Idaho) potatoes,
about the same size, scrubbed and pricked with a fork directly on oven
rack. Bake until tender when pierced with tip of a sharp knife, about 1
hour. Cool slightly, peel. Place potatoes in a saucepan.
For boiling, place 1 lb. all-purpose potatoes, peeled and cut into 1-inch
pieces in a saucepan. Cover potatoes with cold water; bring to boiling.
Boil, uncovered, until tender, 15 to 20 minutes. Drain and return to the
pan. Mash potatoes, boiled or baked, in pan with potato masher or fork. If
you like lump-free potatoes, put thru a potato ricer. (Whipping or hard
beating will result in gummy potatoes.)
Note: Use higher amount of buttermilk for baked potatoes, and the lower
amount for boiled. Enjoy!
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