Ingredients
Scale
- 2 lbs. Russet Potatoes
- 1 Cup Whole Milk, warmed in the microwave (half and half is another creamier option)
- 4–5 Tbsp. 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
- Prep the Potatoes: Start by peeling the Russet potatoes and cutting them into large cubes.
- Salt the Boiling Water: Fill a large pot with cold water, ensuring it’s heavily salted with at least 1 tablespoon of sea salt (not table salt).
- Cook the Potatoes: Bring the salted water to a boil and then reduce the heat to maintain a gentle simmer. Add the potatoes and them for around 15-20 minutes or until they’re tender. You can check their doneness by piercing them with a fork; they should easily split apart.
- Drain and Return: Once the potatoes are tender, drain them thoroughly and return them to the stockpot.
- Mashing the Potatoes: Run all the cooked potatoes through a potato ricer, processing them into a large bowl. After that, begin gradually adding the warmed milk and butter, using a hand masher to continue mashing. Continue adding milk and butter until desired consistency.
- Season: Season the mixture with salt and white pepper, tasting as you go to ensure the perfect level of seasoning. Continue mashing until the desired creamy consistency is achieved.
