Makes 4 servings. Difficulty
4 large russett potatoes, peeled & cut into 2 inch pieces 4 Tablespoons unsalted butter, divided 1/2 cup onion, finely chopped 3/4 cup buttermilk 1/4 cup orange juice (pulp free) 1 teaspoon orange zest, minced Salt to taste
Place potatoes in a large saucepan and cover with water. Place pan over medium-high heat and bring to a boil. Cook potatoes until they are tender. Drain and return potatoes to pan.
Meanwhile, in a medium skillet melt 1 tablespoon butter over medium heat. Add onions; sauté for 3-5 minutes or until onions are translucent and tender. Remove from heat and set aside.
Add onions to potatoes along with butter (cut into tablespoons), buttermilk, orange juice and orange zest. Beat with an electric hand mixer on medium speed until potatoes reach desired consistency. Adjust seasonings to taste with salt.