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Ingredients
- 3 1/2 pounds Idaho potatoes, peeled and cut into 2 1/2-inch pieces
- 1/4 pound sweet butter, cut into small chunks
- 1 1/2 cups milk or cream
- Kosher salt and freshly ground black pepper to taste
Method
- Cover the potatoes with cold water and bring to a boil in a large pot.
- Cook until tender, about 40 minutes, and drain immediately.
- Use a potato ricer or an electric mixer to begin mashing the potatoes.
- Add the butter and half the milk or cream and whip or rice to a nearly smooth puree.
- Add more milk or cream to achieve the consistency you desire.
- Season to taste with salt and pepper and serve.
