2 lb thin skinned potatoes, quartered
2/3 cup buttermilk
4-5 scallions, chopped
1 1/2 tablespoon butter
Bring a large pot of water to boil. Add potatoes and cook until tender. Drain and hand mash in the buttermilk, butter, scallions, salt and pepper. Serve as is.
Leftovers make great little fried potato pancakes or patties the next day.
Last week at the farmers’ market I bought the cutest purple skinned potatoes and the strongest tasting scallions I have ever had. Last night we made tomato, bacon and marinated chicken sandwiches and I ended up making this for a side dish. It was so good! The buttermilk gives the potatoes a nice tart flavor and adds creaminess without adding fat.