I love mashed potatoes, especially with fish. These are relatively low in fat, yet still delicious. Buttermilk, which contains only 1 percent fat, adds wonderful flavour and creaminess. Feel free to stir in other ingredients, like snipped chives, roasted garlic, or sautéed ramps, leeks or green onions to make it your own.

Makes 4 servings

3 large (about 1 ½ pounds) yellow-fleshed potatoes, cut into large chunks

½ cup buttermilk

½ cup low-fat milk (1% or 2%), plus more if needed

2 tbsp unsalted butter, plus more if needed

1 tsp kosher salt, plus more if needed pinch freshly ground black pepper, plus more if needed

Place the potatoes into a large saucepan. Add enough cold water to cover the potatoes by about 1 inch. Bring the water to a boil and add about 1 tablespoon of salt. Boil gently until the potatoes are fork tender, about 15 minutes.

Drain the potatoes in a colander. Return the potatoes to the saucepan. Add the buttermilk, milk and butter. Using a potato masher, mash the potatoes to desired consistency. Add the salt and pepper. Stir well to combine the ingredients. If a creamier consistency is desired, add more milk. Taste and adjust seasonings as desired.