Ingredients
1 1/2 lbs potatoes (preferably yellow, peeled and chopped into 1 1/2" chunks)
2-3 tbsp milk
2-3 tbsp heavy cream
2-3 tbsp buttermilk, room temperature
3 tbsp butter
parsley, chives, or parmesan (optional)
salt
Preparation
Place potato chunks in a pot, then cover with cold water by about an inch. Add salt – about 1 tsp per quart – and mix, until you can just taste it in the water. Heat until boiling, then simmer for 8-15 minutes, until the potatoes are tender. Drain water. Put the potato chunks in a large bowl and mash. Add the heated milk/cream, mash. Add the buttermilk, mash. Finish with the melted butter. Whip/mash well. Salt the mashed potatoes to taste. Garnish with parsley or chives, if desired.
