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6 medium russet potatoes, peeled and cut into 2-inch pieces
3 tablespoons stick margarine
1/2 cup low-fat (1%) buttermilk
1. In a large saucepan, simmer the potatoes in enough water to cover until tender, about 15 minutes. Drain well.
2. Add the margarine to the hot potatoes. When melted, 30-60 seconds, mash the potatoes with a potato masher or with an electric mixer until fluffy, 2-3 minutes. Pour the buttermilk on the potatoes and continue mashing until texture is smooth, 2 minutes. Serve immediately.
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