Nutrition per serving may change if servings are adjusted.
3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt
3 tablespoons butter
1 cup buttermilk
Black or white pepper to taste
Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Melt butter in a small saucepan over medium heart. Continue heating until it starts bubbling; stir and cook, watching carefully so it doesn't burn, until it turns golden brown, 2 to 4 minutes. Stir the browned butter, buttermilk and pepper into the mashed potatoes.
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
188 calories;5 g fat(3 g sat); 3 g fiber; 33 g carbohydrates; 4 g protein; 16 mcg folate; 13 mg cholesterol; 3 g sugars; 0 g added sugars; 152 IU vitamin A; 12 mg vitamin C; 52 mg calcium; 1 mg iron; 287 mg sodium; 573 mg potassium
Vitamin C (20% daily value), Potassium (16% dv)