The Perfect Mashed Potatoes
- 2 lb. yukon gold potatoes, peeled, chopped into 2-inch chunks
- 1/2 tbsp. kosher salt
- 3/4 cup whole milk
- 1/4 cup + 2 tbsp. unsalted butter
- salt and pepper to taste
- optional: thyme, rosemary, garlic. simply add into the hot potato mash
Add the potatoes to a large soup pot and cover with cold water by 2 inches. Season with the kosher salt and bring to a boil. Once the water has come to a boil, lower to simmer and cook for about 20 minutes, until a fork or knife carefully inserted into a potato appears very tender. Drain, reserving 1/4 cup of the boiling liquid and add the potatoes back into the hot pot. Allow to sit and steam for 1-2 minutes to release any extra liquid.
Meanwhile, heat the milk and butter over medium heat until the butter has melted and the mixture is warm throughout. Set aside.
Add the potatoes to a food mill and run through over a large bowl until all potatoes have been riced and the mixture is smooth. Pour in the hot milk and butter and whip with a large spoon. Season with salt and pepper, or any other add-ins you like. Serve hot with extra butter!