AuthorFrom "Cooking at Home with the Culinary Institute of America"
Ingredients
2lbspotatoes, peeled and cut into large pieces
salt and freshly ground black pepper
2Tbspunsalted butter
1/4cupbuttermilk, warmed (can also be made with regular milk)
Instructions
Place the potatoes in a pot with cold water to cover by 2 inches.
Salt the water. Gradually bring the water to a simmer over medium heat. Cover and simmer until the potatoes are easily pierced with a fork, 10-12 minutes. Drain and return them to the pan over low heat until no more steam rises from them.
While still hot, purée the potatoes in a heated bowl. Add the butter and whip by hand or with an electric mixer until just incorporated.
Add the warm buttermilk and stir to combine.
Taste and season with salt and pepper.
Whip the potatoes on medium speed until smooth and light.