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Ingredients
- 2 pounds medium russet potatoes
- Kosher salt
- 1/2 to 1 stick unsalted butter, at room temperature
- 1 cup whole milk, warmed
- Freshly ground pepper
Preparation
Step 1
Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper.
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