Buttermilk Mashed Potatoes

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 5
• kosher salt, to taste
• 3 lbs boiling potatoes, yukon gold
• 1/2 cup whole milk
• 1/4 lb unsalted butter or 1/4 lb unsalted margarine
• 3/4-1 cup buttermilk, shaken
• 1/2 teaspoon fresh ground black pepper
• fresh parsley leaves, chopped, for garnish

Recipe

• 1 in a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.
• 2 meanwhile, peel the potatoes and cut them into 1-1/2" cubes.
• 3 add them to the boiling water and bring the water back to a boil.
• 4 lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
• 5 meanwhile, heat the whole milk (only - don't be tempted to heat the buttermilk with the whole milk and cream; it will curdle) and butter in a small saucepan, making sure it doesn't boil.
• 6 set aside until the potatoes are done.
• 7 as soon as the potatoes are tender, drain them in a colander.
• 8 place a food mill fitted with a small disk or blade over a heat-proof bowl.
• 9 pass the potatoes through the food mill, turning the handle back and forth.
• 10 as soon as the potatoes are mashed, stir in the hot-milk-and-butter mixture with a rubber spatula.
• 11 add enough buttermilk to make the potatoes creamy.
• 12 add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.
• 13 to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
• 14 you can add a little extra hot milk to keep them creamy.
• 15 enjoy!
• 16 the barefoot contessa served this with roast capon, green beans with shalotts, orange-honey glazed carrots and pumpkin mousse parfait.