INGREDIENTS:

• 3 7-ounce Russet potatoes, peeled and cut into 1/2" cubes.
• 1/4 cut buttermilk
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

DIRECTIONS:
Rinse the potatoes with cold water and put into a large saucepan. Add enough cold water to cover. Cover the pan and bring the water to a boil. Lower heat to medium/low and simmer for 20 minutes, or until the potatoes are very tender. Remove from heat and drain. Whip the potatoes with an electric mixer or hand masher until they are smooth. Add buttermilk and nutmeg; then add salt and pepper to taste. Yield: 4 servings