Ingredients:
2 lbs russet potatoes, peeled, eyes and blemishes removed, cut into 2 inch chunks. If using russets, they can simply be bak or 2 lbs yukon gold potatoes, peeled, eyes and blemishes removed, cut into 2 inch chunks
3/4 teaspoon salt, total
4 ounces butter, softened
1 cup whole milk or 1 cup half-and-half, warm
ground black pepper
Directions:
Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.
Bring to boil and continue to cook over medium heat until potatoes are tender when pierced with a knife, 15 to 20 minutes.
Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash.
Cook them just until a thin-bladed knife meets a bit of resistance.
It is also important to drain the potatoes well after cooking to prevent gumminess.
Drain potatoes well and return pan to low heat to dry thoroughly.
Using a ricer, rice potatoes into pan.
With a wooden spoon blend in butter, then warm milk or half-and-half.
Season with 1/4 teaspoon salt and a big pinch of black pepper, or to taste.
Serve immediately.
Servings: 6-8
Time preparation: 15 min.
Time total: 35 min.