Mashed Potatoes

This recipe is adapted from The Pioneer Woman blog and I served these at Thanksgiving. Mashed potatoes are my favorite part of a big meal and these are delicious! If you prepped your potatoes ( washed, peeled, and cut- see post below) then you're ready to start!

Servings: about 15
Oven time: 30 min at 350

Ingredients: 
5 pounds russet or yukon gold potatoes
2 sticks of butter, melted
10 oz of buttermilk (see step one how to make)
10 oz half and half
1 tsp Lawry's seasoned salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder ( would like to try fresh garlic next time)

1. Prep buttermilk. Place 5 1/2 tsp white vinegar in glass measuring cup and add milk until just over 1 cup. Stir. Store covered in fridge.
2. Place potatoes in pot and bring to a boil and cook for 25 to 35 minutes depending on the size.
3. Drain potatoes when done and FULLY allow the steam to leave. This will take 5-10 minutes. This is important to let them cool down a bit and so they don't get too watered down once we add the liquids. I even dried them a bit with paper towel.
4. Simmer buttermilk and half and half in one pot to warm up before adding to potatoes. I read a lot about how important this step is so that the cold liquids don't "shock" the hot potatoes and it'll help everything mash better.
5. Add only the melted butter to cooled potatoes and stir until combined, don't over stir. I didn't need  a hand mixer, though a lot of blogs insisted on it.  Add buttermilk and half a half and smash, mash, mash!
6. Then, add the seasonings. Don't over-season. You can always taste and add more accordingly.
7. Stir well and place in baking dish. I used a 9 x 13 pyrex. Throw a  few slices of butter over the top of the potatoes and place them in the oven at 350 for 30 minutes.
8. To reheat potatoes, place in bowl set over saucepan of simmering water and stir until warm.