Buttermilk Mashed Potatoes

These are purposely lumpy and make me dream of crispy, batter-fried chicken. The buttermilk adds a slightly tangy note that somehow lightens the potatoes. These hold well and need little additional liquid when reheated.

• 2 lb. Yukon Gold potatoes, skins on, cut into 2-inch cubes
• 2 Tbs. salt; more for seasoning
• 2 cloves garlic, peeled and cut in half if large
• 2 oz. (4 Tbs.) unsalted butter, cut into pieces
• 1/3 cup buttermilk
• 1/4 cup heavy cream
• Freshly ground black pepper to taste

Put a large pot of water on high heat. Add the potatoes, salt, and garlic and bring to a boil. Boil just until a skewer can easily penetrate the center of the potatoes, 20 to 30 minutes. Draw off about 1 cup of the cooking liquid; set aside. Drain the potatoes, return them to the pot in which they were cooked, and mash them with a potato masher, leaving them slightly lumpy. Add the butter, buttermilk, cream, salt, and pepper. Gently mix the ingredients into the potatoes with a wooden spoon. Bring the mashed potatoes to the consistency you like by adding a little cooking water if necessary. Season with more salt and pepper if needed and serve.