Ingredients
- Kosher salt
- 3 pounds boiling potatoes, such as Yukon gold, peeled
- 1/2 cup milk
- 1/4 pound (1 stick) unsalted butter
- 3/4 cup to 1 buttermilk
- 1/2 teaspoon freshly ground black pepper
Make it step by step
- In a large pot, bring 4 quarts of water and 2 tablespoons of 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, 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 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 disc/blade over a heatproof bowl.
- Process 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 whisk or rubber spatula.
- Add enough buttermilk to make the potatoes creamy.
- Add 2 teaspoons of salt and the pepper, to taste, and serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Candace Wafford, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.