Mashed Potatoes

Directions

Kosher salt

3 pounds boiling potatoes, such as Yukon gold, peeled (I used Russet)

1/2 cup milk

1/4 pound (1 stick) butter

3/4 to 1 cup buttermilk

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.  Mash the potatoes.  As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.