makes four servings
kosher salt
1 pound Yukon gold potatoes, cubed [peeling is optional; I prefer to leave the skin on]
3 tablespoons unsalted butter
1/4 cup organic skim milk
1/2 cup low-fat buttermilk
freshly ground black pepper
coarse sea salt
1. Bring a large pot of salted water to a boil. Add in the cubed potatoes and bring the water back to a boil. Then reduce the heat and simmer uncovered for 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and place them back in the pot.
2. Add the butter and milk to the pot with the potatoes. Use a masher to roughly mash the potatoes. (I prefer chunky mashed potatoes; if you prefer them to have a smoother texture, you could use a hand mixer to whip the potatoes.) Stir in the buttermilk with a rubber spatula or wooden spoon. Season to taste with salt and pepper.