Thanksgiving-Worthy Buttermilk Mashed Potatoes

Is there any better comfort food than mashed potatoes? I have made these Buttermilk Mashed Potatoes from Ina Garten's Barefoot Contessa at Home two times in as many weeks. After the first bite I deemed them Thanksgiving worthy.

I love using Yukon Gold potatoes and their butteriness comes through in this dish. The buttermilk adds a creamy tang and smooths out the consistency of the potatoes perfectly. Ina recommends using a food mill to mash the potatoes and it just so happens I have one (one of my favorite garage sale finds ever!) I have used both the fine and coarse blades on the mill and prefer the fine blade for a lighter, creamy potato.

A heaping bowl of these potatoes with pools of melted butter will fit in beautifully on your Thanksgiving table this year!

Buttermilk Mashed Potatoes
Barefoot Contessa at Home by Ina Garten

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

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. 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.

Meanwhile, heat the milk 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 disc/blade over a heatproof bowl. Process 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 whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.