Mashed Potatoes with
Sour Cream & Buttermilk
6 pounds russet potatoes, peeled and
cut into 1 1/2-inch pieces
3/4 cup buttermilk
1/2 cup sour cream
1/4 cup butter, room temperature
1/2 teaspoon celery salt
Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Drain potatoes. Return potatoes to pot. Mash until smooth. Add buttermilk, sour cream, butter and celery salt; stir over low heat to melt butter. Season to taste with salt and pepper.
Serves 10.