* 5 lbs Yukon Gold potatoes, scrubbed, and cut into 2" chunks
* 1 stick butter, cut into small pieces and at room temperature
* 3/4 cup buttermilk
* 1/4 cup heavy cream
* 1/4 teaspoon ground nutmeg
* salt and pepper to taste
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If you don't normally buy Yukon Gold potatoes, you are in for a treat. They are truly golden color and have a very nice, "potatoey" taste... I don't know how else to describe them.
Buttermilk is actually low in fat, contrary to what the name sounds like. If you want to keep this dish a bit more figure-friendly, you can replace the heavy cream with either half-and-half or even low fat sour cream.
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