Ingredients
5lbspotatoes,either Russet or a mix with Russet and Yukon
½cupunsalted butter
⅔cupwhole milk
1½tspkosher salt
¼tspcoarse ground black pepper
Preparation
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 to 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. Continue to mash the potatoes until as creamy as desired.
