Ingredients

The following ingredients have 4 Servings
  • 5 pounds potatoes (, (either Russet or a mix with Russet and Yukon))
  • 2 tablespoons kosher salt (, for seasoning full pot of water)
  • 1/2 cup unsalted butter
  • 2/3 cup whole milk
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instruction

  • Peel and quarter potatoes and put in cold water until ready to cook (up to 4 hours ahead of time).
  • In a large stockpot bring 1 gallon of water and 2 tablespoons of salt to a boil along with the potatoes and boil for 15-18 minutes.
  • Add the milk and butter together in a small saucepan and heat until steaming.
  • Drain the potatoes and put them back into the pot on low heat and mash them well before adding in the milk and butter mixture, remaining salt and pepper and continuing to mash the potatoes until as creamy as desired.