Buttermilk and fresh thyme are paired with the naturally silky texture of Yukon Gold potatoes.
Peel and cube potatoes.
Bring the buttermilk, milk, and butter to room temperature before using.
Place in a large pot, cover with cold water; add the salt.
Bring the potatoes to a boil and cook until fork tender. Could be 15 minutes, could be 25, depending on how large the potatoes are cut.
Drain the water.
Pass the potatoes through a ricer or mash by hand. It is not recommended to use an electric mixer).
Once mashed/riced, incorporate the buttermilk, milk, thyme, salt, and pepper
Serve immediately and enjoy.