Ingredients
- 3 pounds gold potatoes
- 1/2 cup milk
- 8 tablespoons (1 stick) butter
- 1 cup buttermilk
- Salt and ground black pepper to taste
Preparation
Step 1
In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1/2-inch cubes. Add the potatoes and the bay leaf to the boiling water; bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Heat the milk and butter in a small saucepan, making sure it doesn't boil. (Do not include the buttermilk.) Set aside until the potatoes are done.
Remove the bay leaf and drain the potatoes in a colander. Transfer the potatoes to a large bowl. Mash the potatoes with a food masher or pass them through the food mill (turning the handle back and forth). As soon as the potatoes are mashed, stir in the hot milk mixture. Add enough buttermilk to make the potatoes creamy. Add salt and pepper to taste. Serve hot.
Note:
• To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. Add a little extra hot milk to keep them creamy.