Soupy taters
Instructions:
- Place the potatoes in a large saucepan of cold water. Bring to a boil, add 1⁄2 teaspoon kosher salt per cup of water, reduce the heat, and cook at a low boil only until the potatoes are tender when pierced with the tip of a knife, about 10 minutes. Drain the potatoes well, return them to the still-warm pan, and let them steam dry for a minute or so.
- While the potatoes are still hot, lightly crush them with the back of a spoon or a fork, leaving the pieces fairly large. Add as much butter as your conscience will allow. Drizzle in enough buttermilk to coat the potatoes and make them a little soupy. Season generously with the salt and pepper, garnish with the herbs, and serve warm.
- Variation: For something similar, yet completely different, season the crushed potatoes with a generous drizzle of excellent, aromatic extra-virgin olive oil in lieu of the buttermilk. Sprinkle with plenty of cracked pepper and large-crystal garnishing salt or imported truffle salt.
- What else works? You can add a generous handful of freshly shelled and lightly cooked garden peas to the potatoes just before serving. New potatoes and peas are a classic springtime dish. They are also delicious with a small handful of finely chopped spring onions, scallions, or ramps.