Buttermilk Mashed Potatoes

Instructions

1. Prepare the potatoes
   Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes.
2. Drain and dry the potatoes
   Drain the potatoes thoroughly in a colander. Return the empty pot to low heat for 1-2 minutes to evaporate any remaining moisture. Return the potatoes to the dry, warm pot and let them sit for 2 minutes to allow excess moisture to evaporate.
3. Mash the potatoes
   Use a potato masher or ricer to mash the potatoes until smooth and free of lumps. If using a ricer, rice the potatoes back into the warm pot. For extra-smooth potatoes, you can pass them through a fine-mesh sieve.
4. Add butter
   Add the butter to the hot potatoes and stir gently until completely melted and incorporated. The heat from the potatoes should melt the butter easily.
5. Mix in the liquid ingredients
   Slowly pour in the room temperature buttermilk and warm milk or cream while gently stirring. Add the sour cream and minced garlic (if using) and continue to stir until the mixture is smooth and creamy.
6. Season and finish
   Add white pepper and additional salt to taste. Fold in the chopped chives. If the potatoes seem too thick, add a little more warm milk until you reach your desired consistency. Keep warm until serving.