Ingredients
4 pounds Yukon Gold potatoes, peeled and cubed (about 8 cups)1/2 cup butter, softened1-1/4 teaspoons salt1/4 teaspoon pepper3/4 to 1 cup buttermilkOptional toppings: crumbled cooked bacon, sour cream and thinly sliced green onions
Preparation
Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes.
Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency. Serve with toppings as desired.
