Place potatoes in a small saucepan and cover with cold tap water. Add 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Cover and bring to a boil. Cook for 10 to 15 minutes or until potatoes are tender.

Place colander in the sink and drain potatoes.

Return pot, without potatoes, to stove and place on low heat.

Add 1/4 cup buttermilk and 2 tablespoons butter. After butter melts, add potatoes back to the pot.

Mash to your desired texture. I like some chunks of potato to remain. Make them smoother if you'd like.

Stir. Add more buttermilk if needed to make potatoes creamy.

Taste and more salt and pepper if needed.