Instructions: Combine potatoes, garlic and bay leaf in a sauce pan and cover with lightly salted water. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain, discard bay leaf and return potatoes to pan over low heat. Mash and cook for a couple of minutes to dry the potatoes out a bit. Add buttermilk and season with salt and pepper. Serve immediately.

Yield: 4-6 servings

Variations:
Add 2 tablespoons freshly grated parmesan and 1 teaspoon grated lemon zest to potatoes.

Add 1 tablespoon chopped fresh herbs such as chives, chervil and parsley.

Add drained fried and chopped capers.

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