Peel your potatoes then cut them into about 1-inch cubes. Try to keep the pieces of potato as close in size as possible.
1 ½ pounds yukon gold potatoes
In a large pot, bring cold water, one tablespoon of salt, & the diced potatoes to a boil over high heat. If you start with cold water and bring everything to a boil at the same time, the potatoes will cook more evenly.
2-3 quarts water, 1 tablespoon kosher salt, 1 ½ pounds yukon gold potatoes
Boil the potatoes uncovered for 10 to 15 minutes until the potatoes are easily pierced with a fork.
While the potatoes are cooking, heat the regular milk and butter in a small saucepan, making sure that this mixture doesn't come to a boil. Whisk to combine. Set this butter mixture aside until the potatoes are done.
¼ cup milk, 4 tablespoons butter
As soon as the potatoes are tender, drain them in a colander. Place a food mill or potato ricer over a heatproof bowl. Stir the potatoes - they should be smooth and creamy already.
After all of the potatoes are mashed, mix in the hot milk mixture. It should have a nice buttery texture.
Once that is fully combined, slowly add most of the ½ cup of buttermilk and mix until the potatoes are nice and creamy. (You might not need the full ½ cup, but we usually use it all.)
½ cup buttermilk
Finally, mix in about one teaspoon of salt, starting with ½ teaspoon, then tasting before adding the rest. Then add ¼-½ teaspoon of black pepper and serve the potatoes while hot.
¼-½ teaspoon black pepper, 1 teaspoon kosher salt
Drizzle melted butter over the top of the potatoes and garnish with chopped chives or green onions.
fresh chives, green onions, melted butter