Buttermilk Mashed Potatoes

1.Peel the russet potatoes and cut them into evenly sized cubes to ensure even cooking.

2.Place the cubed potatoes into a large pot and cover them with cold water. Add a pinch of salt to the water to season the potatoes as they cook.

3.Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are tender and easily pierced with a fork.

4.While the potatoes are cooking, warm the buttermilk in a small saucepan over low heat. Ensure it is just warm and not boiling, as boiling can cause the buttermilk to curdle. Remove from heat and set aside.

5.Once the potatoes are tender, drain them thoroughly in a colander and return them to the pot.

6.Add the unsalted butter to the hot potatoes, allowing it to melt from the residual heat.

7.Begin mashing the potatoes with a potato masher or a ricer until they reach your desired consistency. For extra creamy potatoes, use a ricer.

8.Gradually add the warmed buttermilk to the mashed potatoes, stirring continuously until fully incorporated and smooth.

9.Season the mashed potatoes with salt and pepper to taste, adjusting as needed.

10.Serve the buttermilk mashed potatoes hot, garnished with a pat of butter or a sprinkle of fresh herbs, if desired.