Buttermilk Mashed Potatoes

1. 1

   Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat.

2. 2

   Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes.

3. 3

   Drain, reserving 1/4 cup of the cooking water.

4. 4

   Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor).

5. 5

   For the smoothest potatoes, pass them through a food mill.

6. 6

   For a slightly coarser puree, mash with a potato masher or fork or use a hand mixer.

7. 7

   Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated.

8. 8

   If you prefer even creamier potatoes, add a little of the reserved cooking liquid.

9. 9

   Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper.

10. 10

    Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.

* Per serving · 4 servings · Values may vary.