Total Time
25mins
Prep 5 mins
Cook 20 mins

I got this recipe from the Barefoot Contessa!!! Yummy

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil.
  4. Set aside until the potatoes are done.
  5. As soon as the potatoes are tender, drain them in a colander.
  6. 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.
  7. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula.
  8. Add enough buttermilk to make the potatoes creamy.
  9. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

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