- 2lbsrusset potatoes, peeled, eyes and blemishes removed, cut into 2 inch chunks. If using russets, they can simply be bak or yukon gold potatoes, peeled, eyes and blemishes removed, cut into 2 inch chunks
- 3/4teaspoonsalt, total
- 4ouncesbutter, softened
- 1cupwhole milkor half-and-half, warm
- ground black pepper
- Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.
- Bring to boil and continue to cook over medium heat until potatoes are tender when pierced with a knife, 15 to 20 minutes.
- Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash.
- Cook them just until a thin-bladed knife meets a bit of resistance.
- It is also important to drain the potatoes well after cooking to prevent gumminess.
- Drain potatoes well and return pan to low heat to dry thoroughly.
- Using a ricer, rice potatoes into pan.
- With a wooden spoon blend in butter, then warm milk or half-and-half.
- Season with 1/4 teaspoon salt and a big pinch of black pepper, or to taste.
- Serve immediately.
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