Recipe Index

Ingredients

• 2 pounds russet potatoes
• Kosher salt
• 1/2 cup whole milk, plus more as needed
• 6 tablespoons unsalted butter, room temperature, cut into 1/2-inch pats
• Freshly ground black pepper

Method

1. Peel the russet potatoes, cut them into one- or two-inch cubes, and rinse the cubes in a pot of cold water, changing the water two or three times until it runs clear.
2. Cover the rinsed cubes with fresh cold water, salt the pot generously, and bring it to a boil over medium-high heat.
3. Drop the pot to a gentle simmer and cook the potatoes for about 15 minutes from the simmer until they are completely tender when pierced.
4. Drain the cubes in a colander, rinse them under hot running water for 30 seconds to wash away surface starch, and let them steam for a minute to shed their moisture.
5. Push the hot potatoes through a ricer or food mill back into the empty pot so the mash stays light and lump-free.
6. Fold the room-temperature butter pats gently through the riced potatoes until they melt in.
7. Mound the potatoes in the centre of the pot, pour the milk around them, and set the pot over medium heat until the milk simmers before folding it in; for a looser mash, repeat with a little more milk in the same way.
8. Season the mashed potatoes with kosher salt and freshly ground black pepper and serve them while they are still billowing.

Total: 0h 45m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data