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1
In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt.
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2
Bring to a boil over high heat, then lower the heat to maintain a simmer.
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3
Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes.
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4
Drain the potatoes and return them to the pan.
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5
Swirl the pan over medium heat until the skins are dry, about 1 minute.
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6
Halve the potatoes crosswise.
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7
Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl.
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8
The flesh should easily pass through the holes and the skins remain in the ricer.
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9
Discard the skin, and repeat with the remaining potatoes.
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10
(Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.)
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11
Immediately stir the butter into the warm potatoes, then add the buttermilk and combine well.
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12
Meanwhile, heat the milk in a small saucepan until steaming but not boiling.
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13
Slowly stir the milk into the potato mixture.
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14
Season with the remaining 1 teaspoon of salt and pepper, to taste.
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15
Transfer to a serving bowl, or keep warm in a covered bowl set over a pot of simmering water.
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16
Tips: --Use Yukon Gold potatoes for the buttery yellow color and rich nutty taste.
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17
--Boiling the potatoes with the peel on intensifies their potato flavor.
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18
--Be careful when adding gravy to your mashed potatoes; it is a major source of hidden fats.
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19
For Garlic Mashed Potatoes: Preheat the oven to 375 degrees F. Slice the top off of 2 garlic heads, put in a small baking dish, and drizzle with olive oil.
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20
Cover with foil and roast until the cloves are very soft and tan, about 1 hour.
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21
When cool enough to handle, squeeze the garlic heads to pop out the cloves.
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22
Smash the cloves with a knife or put through the ricer, and add to the mashed potatoes.
