Instructions: In a medium saucepan, cook the barley over moderately high heat, stirring frequently, until toasted, 8 to 10 minutes. Add the vegetable stock and thyme and bring to a simmer. Reduce the heat to low and cook, stirring often, until tender, about 35 minutes. Drain the barley. Discard the thyme sprigs.

Meanwhile, in another medium saucepan, cover the potatoes with water. Bring to a boil over moderate heat and cook until tender, about 20 minutes. Drain, return to the pan and keep warm.

Pass the hot potatoes through a ricer or food mill or mash with a potato masher. Stir in the barley and warm buttermilk, season with salt and pepper and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.