Mashed Potatoes With Reconstituted Milk

• 4 pounds mealy/floury potatoes (high-starch, not waxy, e.g. russet)
• 200 milliliters Buttermilk
• 4 tablespoons butter
• 0.5 teaspoons salt
• 1 dash black pepper

1. Peel potatoes, cut into 1 cm slices.
2. Bring about 3 liters of water to a boil. Add enough salt (about a palmful) to make it taste pleasantly and noticeably salty.
3. Add potatoes to boiling water. Allow to boil for about 10 minutes until you can push a fork through easily.
4. Drain in colander, then sit colander back on top of pot used for boiling to keep hot and to allow potatoes to dry somewhat.
5. Put butter and buttermilk in a bowl large enough to accommodate potatoes. Microwave to melt butter. Don't worry when buttermilk looks curdled.
6. Using a potato ricer, rice potatoes into hot buttermilk/butter.
7. Fold liquid into riced potato until just mixed, do not overwork. If too dry, add a little more buttermilk and butter.
8. Taste for saltiness, add salt if needed, and grind in some black pepper.
9. Can hold in warm oven covered with foil, or preferably serve immediately.

potatoes, milliliters buttermilk, butter, salt, black pepper

Taken from food52.com/recipes/3009-mashed-potatoes-with-reconstituted-milk (may not work)