Buttermilk Mashed Potatoes

1. Place potatoes in large saucepan and cover with 1 inch cold water. Add 1 tablespoon salt, bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes. Drain potatoes and return to saucepan set on still-hot burner.
2. Using potato masher, mash potatoes until few small lumps remain. Gently mix melted butter and buttermilk in small bowl until combined. Add buttermilk mixture to potatoes and, using rubber spatula, fold gently until just incorporated. Season with salt and pepper to taste; serve immediately.

BUTTERMILK RANCH MASHED POTATOES
Add 1 minced garlic clove, 3 scallions, sliced very thin, 2 tablespoons minced fresh parsley, and 1⁄3 cup sour cream along with buttermilk mixture in step 2.

BUTTERMILK MASHED POTATOES WITH LEEK AND CHIVES
Add 1 bay leaf to saucepan with potatoes in step 1. While potatoes are cooking, melt 1 tablespoon unsalted butter in 8-inch nonstick skillet over medium heat. Add 1 leek, white and light green parts only, halved lengthwise, sliced 1⁄4 inch thick, and washed thoroughly. Cook, stirring occasionally, until lightly browned and wilted, about 8 minutes. Add leek and 3 tablespoons minced fresh chives to potatoes with buttermilk mixture in step 2.