Mashed Potatoes: Thanksgiving 2k19

• From Smitten Kitchen:
• 
  
• 2 pounds (905 grams) yukon gold potatoes (about 6)
• 8 tablespoons (4 ounces or 115 grams) unsalted butter
• 1 cup (235 ml) buttermilk
• 1 teaspoon fine sea or table salt
• Finely ground black pepper

Place the potatoes in a medium pot, and cover with a couple inches of cold water. Bring to a boil over high heat, and once it’s boiling, reduce the heat to a simmer. Cook for about 20 minutes once the simmering begins; the potatoes are ready when a paring knife or fork can be inserted into the center with little resistance. Drain potatoes, then wipe the pot dry.

As soon as you can hold them (I use potholders), peel your potatoes. The skins should come right off with a paring knife. Run the potatoes through a potato ricer or mash them with a masher until smooth. In your empty potato pot, melt butter over medium heat and continue cooking once it has melted, stirring almost constantly, until brown bits form around edge and bottom and it smells nutty. Pour the hot butter and any browned bits over the potatoes. Add buttermilk to pot and warm it gently (so it doesn’t cool down your potatoes when you add it). Pour this over the potatoes too. Add salt and pepper and stir to combine.