4 pounds russet potatoes, peeled and cut into chunks
6 tablespoons butter, melted
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon black pepper
DirectionsPlace potatoes in a soup pot with just enough water to cover. Place lid loosely on pot, bring to a boil over high heat, and cook 20 to 25 minutes, or until fork-tender. Using the lid, drain potatoes and place pot back on heat 1 minute to make sure all water is gone.
Add remaining ingredients; beat with an electric mixer until smooth and creamy. Serve immediately.