Buttermilk Mashed Potatoes

• 3 large russet potatoes, peeled, halved, and cut into chunks
• 1 teaspoon salt, plus extra for cooking water
• 3 tablespoons butter
• 2/3 cup buttermilk, warmed
• 2 green onions, finely chopped
• Freshly ground black pepper

1. Place the potatoes in a saucepan and cover with cold water.
2. Add salt and bring to a boil, then cook until the potatoes fall off a fork when pierced, about 20 minutes.
3. Drain the potatoes, reserving about a 1/2 cup of the cooking liquid.
4. Using a potato ricer or sieve and rubber spatula, gently press the potatoes over a large bowl.
5. Mix in the butter, salt, buttermilk, and green onions and stir to blend.
6. Add a tablespoon or 2 of cooking liquid if necessary to obtain desired consistency.
7. Salt and pepper liberally and serve.

russet potatoes, salt, butter, buttermilk, green onions, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/melissa-darabian/buttermilk-mashed-potatoes-recipe.html (may not work)