📝 Instructions
= Recipe
1. Peel 2 lb russet potatoes and cut into 1- or 2-inch cubes. Transfer to a pot of cold water and rinse, changing water 2 or 3 times until it runs clear. Cover potatoes with fresh cold water and season generously with kosher salt.
2. Set potatoes over medium-high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until potatoes are completely tender, about 15 minutes after reaching a simmer.
3. Drain potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch. Allow potatoes to steam for 1 minute to remove excess moisture. Set a ricer or food mill over the now-empty pot and pass potatoes through.
4. Add 6 tbsp unsalted butter (room temperature, cut into 1/2-inch pats) and gently fold into potatoes.
5. Mound potatoes into the center of the pot and pour 0.5 cup whole milk all around. Set over medium heat and bring milk to a simmer before gently folding it into the potatoes. If looser potatoes are desired, add additional milk in a similar fashion around the mashed potato mass and bring it to a simmer before folding in. Season with salt and freshly ground black pepper, then serve.
