Ultra-Fluffy Mashed Potatoes

• porcie: 6 to 8 Servings

Ingrediencie

4 pounds russet (baking) potatoes

2 cups whole milk

12 tablespoons (1½ sticks) unsalted butter, cut into ½-inch pats, at room temperature

Kosher salt and freshly ground black pepper

Postup

Peel the potatoes and cut into rough 1- to 2-inch chunks. Transfer to a colander and rinse under cold water until the water runs clear.

Bring 4 quarts of water to a boil in a Dutch oven or stockpot over high heat. Add the potatoes and cook until completely tender when pierced with the tip of a knife, about 15 minutes.

Meanwhile, heat the milk and butter in a small saucepan over medium heat, stirring occasionally, until the butter is melted.

Drain the 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 the empty pot and pass the potatoes through. Add the milk and butter and fold gently with a rubber spatula to combine.

Season to taste with salt and pepper and reheat as necessary, stirring constantly. Keep warm until ready to serve.