Courtesy of Food Network.com
1 1/2 pounds boiling potatoes
1/4 cup milk
4 tablespoons (1/2 stick) unsalted butter - I would have gone for the whole stick
1/2 cup buttermilk
1/4 teaspoon freshly ground black pepper
In a large pot, bring 2 quarts of water and 1 tablespoon salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes. Add them to the boiling water and bring the water back to a full boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a collander. Place a food mill fitted with a small disk/blade over a heat proof bowl. (We just used our potato masher) Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot.
To keep potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.