Buttermilk Mashed Potatoes
3 lbs. boiling potatoes (such as Yukon gold- I believe I used Russet here)
1/2 c. milk
1/2 c. butter- unsalted (I sometimes use salted because it is what I typically have on hand)
3/4 c. -1 c. buttermilk
1/2 tsp freshly ground black pepper
In a large pot, bring 4 Qts. of water and 2 Tbsp. salt to a boil. Meanwhile, cut the potatoes into 1 1/2 inch cubes and add them to the boiling water. Bring the water to a boil again, and lower the heat and simmer uncovered for 15-20 minutes, until the potatoes fall apart easily when pierced with a fork.
As soon as the potatoes are tender, drain them, Mash the potatoes (I usually whip them with my hand-held mixer). Mix in the butter and milk. Add enough buttermilk to make the potatoes creamy. Add 2 tsp. salt and the pepper, to taste.
Source: Modified from the Barefoot Contessa