Ingredients:

  • 5 lbs Yukon Gold or Russet potatoes, peeled and chopped into 1-inch cubes
  • 2 tablespoons Kosher salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly cracked black pepper

Instructions:

  1. Place peeled and cubed potatoes in a large stockpot and cover with cold water by at least 1 inch.
  2. Add 2 tablespoons of Kosher salt to the water and bring to a rolling boil over high heat.
  3. Reduce heat to medium-high and simmer for 15–20 minutes, or until potatoes are fork-tender.
  4. Drain the potatoes in a colander, then return them to the hot pot over low heat for 1-2 minutes to steam dry until the surface looks floury.
  5. While potatoes dry, heat the milk and butter in a small saucepan until the butter is melted and the liquid is steaming.
  6. Use a potato masher, ricer, or food mill to break down the potatoes until no large lumps remain.
  7. Gradually pour the warm milk and butter mixture into the potatoes, gently folding with a spatula until just combined.
  8. Season with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper. Taste and adjust before serving hot.