Buttermilk Mashed Potatoes - cooking recipe

Ingredients

kosher salt, to taste
3 lbs boiling potatoes, Yukon Gold
1/2 cup whole milk
1/4 lb unsalted butter or 1/4 lb unsalted margarine
3/4 - 1 cup buttermilk, shaken
1/2 teaspoon fresh ground black pepper
fresh parsley leaves, chopped, for garnish

Preparation

In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil.
Meanwhile, peel the potatoes and cut them into 1-1/2\" cubes.
Add them to the boiling water and bring the water back to a boil.
Lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the whole milk (ONLY - don't be tempted to heat the buttermilk with the whole milk and cream; it will curdle) 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 or blade over a heat-proof bowl.
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.
Add 2 teaspoons of salt and the pepper, or more to taste, and serve hot.
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.
Enjoy!
The Barefoot Contessa served this with roast capon, green beans with shalotts, orange-honey glazed carrots and pumpkin mousse parfait.