However you slice them or mash them, pototoes play a central part of your traditional Thanksgiving dinner. Simple mashed with butter is preferred by some, other like to spice it up a bit. Creamy mashed potatoes seem to be preferred over "lumpy"!
- 4 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
- salt and pepper
- 2 tablespoons margarine or butter
- 3 bunches green onions, thinly sliced crosswise
- 1 1/4 cups buttermilk
- In covered 5-quart saucepot, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to low; simmer, covered, until fork-tender, about 20 minutes.
- Meanwhile, in 12-inch nonstick skillet, melt margarine on medium. Add green onions and cook 3 to 5 minutes or just until tender, stirring occasionally. Add buttermilk; heat to lukewarm (don't worry if buttermilk separates; it comes back together in the mixing), stirring occasionally. Remove skillet from heat.
- Drain potatoes. Return potatoes to saucepot and heat on low to dry slightly, about 2 minutes, tossing occasionally. With potato masher, coarsely mash potatoes. Add buttermilk mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; continue mashing until almost smooth. Reheat potatoes if necessary. Makes about 8 1/2 cups.