Buttermilk Mashed Potatoes
- Kosher salt as needed
- 3 pounds boiling potatoes peeled (such as Yukon gold)
- 1/2 cup milk
- 1/4 pound unsalted butter - (1 stick)
- 3/4 cup buttermilk - (to 1)
- 1/2 teaspoon freshly-ground black pepper
In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
This recipe yields 5 to 6 servings.