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1
Peel and halve potatoes lengthwise.
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2
Cut each half into quarters.
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3
Place cut potatoes immediately into a large pot filled with cold water to prevent oxidation.
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4
Add more cold water to cover potatoes by at least 4 inches.
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5
Season water well with salt (it should taste like salt water).
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6
Bring potatoes to a boil over high heat.
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7
Once boiling, reduce heat to medium low and simmer, uncovered, until potatoes are completely tender and just beginning to fall apart, about 20 minutes.
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8
Drain potatoes in a large colander and let them sit, undisturbed, to steam dry for about 5 minutes.
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9
(Steam drying allows much of the excess moisture to evaporate from the potatoes, so you can add more cream and butter later!)
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10
Taste the potatoes to see how salty they are.
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11
Meanwhile, heat cream and butter in a small saucepan over medium heat until mixture is hot and butter is melted; do not boil.
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12
Remove from heat and season with freshly ground black or white pepper, and, if necessary, salt.
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13
Pass cooked potatoes through a food mill or potato ricer into a large pot.
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14
Pour hot cream-and-butter mixture into potatoes and fold in using a large rubber spatula.
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15
Fold in room-temperature buttermilk, being careful not to overwork potatoes.
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16
Taste potatoes, and, if necessary, adjust seasoning.
