Ingredients:

  • 5 lbs (1.1 kg) Starchy Potatoes (e.g., Russet, Maris Piper)
  • 2 tbsp (30g) Coarse Sea Salt (for boiling water)
  • 6 oz (170g) Unsalted Butter, cut into cubes
  • 4 fl oz (120 ml) Whole Milk, Half-and-Half, or Heavy Cream
  • 1 tsp Fine Sea Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Peel the potatoes thoroughly. Cut them into uniform 1.5-inch (4 cm) pieces. Uniform size is crucial for even cooking.
  2. Place the chopped potatoes in a large saucepan and cover them with cold water by about 1 inch (2.5 cm). Add 2 tbsp of coarse salt to the water to season the potato from the inside out.
  3. Bring the water to a rapid boil over high heat, then reduce to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are fork-tender and begin to crumble easily.
  4. Drain the potatoes immediately using a colander. Return the drained potatoes to the empty, hot saucepan. Place the pot back on the burner over low heat for 1–2 minutes, shaking constantly to drive off excess moisture.
  5. While the potatoes are drying, gently warm the milk/cream and butter together in a small saucepan until the butter is melted and the mixture is steaming (do not boil). Keep the dairy warm.
  6. Remove the saucepan containing the potatoes from the heat. Pass the hot potatoes through a potato ricer or food mill directly back into the empty pot.
  7. Add half of the warmed milk/butter mixture to the riced potatoes. Use a rubber spatula or wooden spoon to fold it gently, combining until just incorporated.
  8. Gradually add the remaining warm dairy, folding gently until the mash achieves your desired silky smooth consistency. Do not whisk or over-mix, as this will lead to a gluey texture.
  9. Taste and adjust the seasoning with the fine salt and pepper. Serve immediately.