In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place potatoes back in pot and mash with potato masher or process in food mill.

As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

serves 5 - 6

mustard roasted potatoes
Adapted from Gourmet, December 2007 via smitten kitchen

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons regular Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
2 1/2 pounds yukon gold potatoes - cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 1 large rimmed baking sheet with nonstick spray. Whisk mustards, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Put potatoes on prepared baking sheet, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Turn baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Transfer potatoes to serving bowl.

Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.

i love asparagus and peas. they taste good and are so easy to make. this side got some heat from red pepper flakes.

asparagus and peas
adapted from the great one (ina garten)

1 lb asparagus
3/4 lb sugar snap peas
2 tablespoons olive oil
salt
black pepper
pinch red pepper flakes, optional
sea salt and sesame seeds, for serving

cut off the tough ends of the asparagus and slice the stalks on the bias into 2-inch pieces. snap off the stem ends of the snap peas and pull the string down the length of the vegetable. warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. add the salt, pepper, and red pepper flakes, to taste, if desired. cook for approximately 5 to10 minutes until al dente, tossing occasionally. sprinkle with sea salt and serve hot.