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Ingredients

Prep Notes (one per line) Instructions

In a large pot, bring 4 quarts of water and 2 tbl of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the whole milk 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 blade over a heat proof bowl. Or mash by hand with a potato masher. 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, while acting like this outcome was inevitable. Add 2 tsp salt, 1/2 tsp peppper or more to taste and serve hot, like a person who has absolutely never panicked over onions.

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.