buttermilk mashed potatoes

For me the ultimate comfort food is mashed potatoes and gravy. I'm definitely my mother's daughter since that is her favorite food...in fact we were all raised on potatoes and gravy! However I'm not talking about any potatoes and gravy, in fact most are not that great. My mom's are incredibly smooth and the gravy is so good. Even though I had lots of one on one training directly with the expert, I have learned to my dismay that I just don't have the knack to make them like her. It is so frustrating! So I have resorted to a using a recipe (how embarrassing for something as basic as mashed potatoes) but it is a fabulous recipe. Barefoot Contessa's buttermilk mashed potatoes = yum! Unless I'm making these for a special occasion, I use less butter to make them healthier but here is the original recipe. It's not the same as the home cookin' I'm used to but it's dang good anyway! (You're on your own for the gravy though!)

Buttermilk Mashed Potatoes

from Barefoot Contessa at Home

submitted by Brittany

kosher salt

3 pounds boiling potatoes (Yukon Gold is definitely the best)

1/2 cup whole milk

1/4 pound (1 stick) unsalted butter

3/4 to 1 cup buttermilk, shaken

1/2 tsp freshly ground black pepper

The original instructions are extremely detailed. I like to make things a bit simpler on myself, so here are my own instructions:

Peel potatoes and cut in half lengthwise. Place in large pot full of salted water, bring to boil. Lower heat and simmer uncovered for 15-20 minutes or until potatoes fall apart easily when pierced with a fork. Meanwhile, heat butter and milk in saucepan or in microwave. Make sure the mixture does not boil! Set aside. When potatoes are done, drain from water. Mash potatoes until smooth, adding the warm milk mixture half way through. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.