Buttermilk Mashed Potatoes

I am in L.O.V.E with these mashed potatoes. We probably have them weekly. They are so stinkin good and one of those rare mashed potato recipes that requires no gravy. I love to have them along side cider glazed pork chops which will be posted shortly!

My notes: You can use red potatoes, but the yukon golds make you feel like you're eating something really buttery. I doubt russets would give you the same results.

2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch chunks
Table salt
6 Tablespoons (3/4 stick) unsalted butter, melted
2/3 cups buttermilk
ground black pepper

1.) Place the potatoes in a large saucepan and add cold water to cover by an inch; add 1 Tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes break apart easily when a paring knife is inserted, about 18 minutes. Drain the potatoes briefly, then immediately return them to the saucepan set on the still-hot (but off) burner.
2.) Add the butter and buttermilk and mash until you reach the desired consistency. (I like mine with lumps left in them)

Recipe from America's Test Kitchen