Buttermilk Mashed Potatoes

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   ["In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.", "Meanwhile, peel the potatoes and cut them into 1-1/2"" cubes.", "Add them to the boiling water and bring the water back to a boil.", "Lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.", "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.", "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 disk or blade over a heat-proof bowl.", "Pass 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 rubber spatula.", "Add enough buttermilk to make the potatoes creamy.", "Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.", "To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.", "You can add a little extra hot milk to keep them creamy.", "Enjoy!", "The Barefoot Contessa served this with roast capon, green beans with shalotts, orange-honey glazed carrots and pumpkin mousse parfait."]

* Per serving · 4 servings · Values may vary.