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Ingredients
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
- 6 tablespoons unsalted butter (melted and cooled)
- 23 cup buttermilk, at room temperature
Method
- Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt.
- Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes.
- Drain potatoes and return to saucepan set on still-hot burner.
- Using potato masher, mash potatoes until a few small lumps remain.
- Gently mix melted butter and buttermilk in small bowl until combined.
- Add butter/buttermilk mixture to potatoes; using rubber spatula, fold gently until just incorporated.
- Adjust seasoning with salt and pepper; serve immediately.
