Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon (5g) kosher salt, plus more to taste
  • 4 oz (115g) unsalted butter, cold and cut into cubes
  • 1 cup (240ml) whole milk, warmed
  • Freshly ground black pepper to taste

Instructions:

  1. Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
  2. Bring the water to a simmer over medium heat. Maintain a gentle simmer until the potatoes are easily pierced with a fork (about 15-20 minutes).
  3. Drain the potatoes thoroughly in a colander. Return them to the empty, still-hot pot. Place the pot over low heat and cook, shaking occasionally, for 1-2 minutes to dry them out slightly.
  4. Remove from heat. Immediately rice or mash the potatoes.
  5. Add the cold, cubed butter to the potatoes and stir until melted and incorporated.
  6. Gradually add the warmed milk, stirring until smooth and creamy. Be careful not to overmix.
  7. Season with salt and pepper to taste. Serve immediately.