Buttermilk Mashed Potatoes

Instructions

3 large russet potatoes, peeled and cubed
1 medium onion, peeled and sliced
3/4 cup skim buttermilk
1/2 cup skim milk

Place potatoes into a 3 or 4 quart sauce pan, cover with water and bring to a boil. Cook until fork tender. Meanwhile, roast onion slices under broiler until lightly brown. Drain water from potatoes, put back on stove and mash with buttermilk and milk (amount of liquid is variable); stir in onion. Reheat and serve.