Ingredients
Scale
- 2 lbs organic Russet potatoes
- 1 cup whole organic milk, warmed in the microwave
- 3 Tablespoons organic butter, room temperature
- 2 Tablespoons chopped chives or parsley (optional)
- 1/4 – 1/2 teaspoon sea salt (NOT table salt)
- 1/4 teaspoon white pepper
Instructions
- Peel and cut the potatoes into large cubes
- Place them into a large pot of HEAVILY SALTED cold water (at least 1 Tablespoon of sea salt NOT table salt)
- Bring to a boil, reduce heat and cook until potatoes are tender, approximately 15-20 minutes (depending on the size). Pierce them with a fork to see if they spilt apart
- Drain them well and leave them in the stockpot
- Begin to mash them with a potato masher, adding the milk (or cream) and butter gradually until the desired consistency is reached
