Mashed Potatoes

  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 6 to 8 servings
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Ingredients

2 1/4 pounds Idaho (Russet) potatoes, peeled and cut into eighths

Kosher salt 

3/4 cup milk 

1 pound (4 sticks) butter plus more for serving, diced

Directions

Special equipment:
a potato ricer or food mill; a fine sieve
  1. Put the potatoes in a large pot and add cold water to cover. Bring to a boil over high heat, and cook until a fork inserted into the potatoes meets no resistance, about 30 minutes.
  2. While that¿s going, warm the milk in a small saucepan over low heat. Drain the potatoes well. Working in batches, press the hot potatoes and butter through a potato ricer or a food mill into a large bowl. Stir in the warm milk.
  3. Pass the potatoes through a fine-mesh sieve into a serving bowl. Season with salt and add more butter to taste.

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