Ultra-Fluffy Mashed Potatoes
Ingredients
4 pounds (1.8kg) russet potatoes
2 cups (475ml) whole milk
12 tablespoons unsalted butter (1 1/2 sticks; 6 ounces; 170g), room temperature, cut into 1/2-inch pats
Kosher salt and freshly ground black pepper
Directions
1. Peel potatoes and cut into rough chunks, about 1 to 2 inches cubed. Transfer to a bowl of cold water to rinse. Change water 2 or 3 times until it runs clear.
2. In a Dutch oven or large stockpot, bring 4 quarts of water to a boil over high heat. Add potatoes and cook until completely tender, about 15 minutes. Drain potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch. Set a ricer or food mill over now-empty pot and pass potatoes through. Add milk and butter and fold gently with a rubber spatula to combine. Season to taste with salt and pepper. Keep warm until ready to serve.