Here are a couple of others (attached) that I've posted recently but which you might have missed. For my money, each one is a favorite in its category, and they all use buttermilk.
I also make a very low-cal version of mashed potatoes using buttermilk -- just boil peeled and cut-up Russet potatoes until they're soft enough to mash (test with a cooking fork -- done when easily pierced), drain them and dry them a bit by returning the pan to the fire for a few seconds, mash them, add enough buttermilk to moisten to the desired consistency ( about ½ to ¾ cup for a large potato, but use less than you think you'll need -- it's easier to add more than to take some out), season with salt and pepper. About 1/5 the calories of "regular" mashed potatoes, zero fat, and you'll never miss the butter.
