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Prep oven per Mugnaini Roasting Oven Protocol.

• 4 pounds Yukon gold potatoes, peeled and quartered
• 1 bay leaf
• kosher salt
• freshly ground black pepper
• 1 cup milk
• 1/2 cup buttermilk
• 3 tablespoons unsalted butter

Place potatoes in large pot and cover with cold water. Add 2 Tablespoons salt and bay leaf. Bring to a boil and cook until tender – about 20 minutes. Heat milk with butter. Drain potatoes well and put through a ricer or food mill. Add heated milk with melted butter and buttermilk to potatoes. Mix well and add salt and pepper to taste.