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Monday, November 15, 2010

Buttermilk Mashed Potatoes

5 pounds white or Yukon gold potatoes, peeled and cut into 2-inch pieces

kosher salt and pepper

8 tablespoons (1 stick) unsalted butter, cut into pieces

3/4 cup buttermilk

1/4 cup heavy cream

1/4 teaspoon ground nutmeg

Place the potatoes in a large pot and cover with cold water. Bring to a boil and add 2 1/2 tablespoons salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, buttermilk, cream, nutmeg, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Mash the potatoes with a handheld masher. Transfer to a serving dish

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