Buttermilk Mashed Potatoes

Recipe from Janet Meyne

5 cups peeled & cubed potatoes
½ cup chopped onion
2 tbls butter
½ tsp salt
¾ cup buttermilk

Preheat oven to 350 degrees (if baking right away).  Grease 1½ quart baking dish.  Cook potatoes and onions until done, drain.  Combine potato mixture with butter and salt.  Gradually add buttermilk.  Spoon into baking dish.  Refrigerate up to 24 hours.  Bake, covered, 45-55 minutes.  If not putting in refrigerator, bake only for 15-20 minutes.