5poundsrusset potatoespeeled and cut into 2-inch pieces
2teaspoonskosher saltplus more for boiling potatoes
¾cupwhole milkheated, plus more as needed
5tablespoonsunsalted buttermelted with milk
Instructions
Peel, cut and rinse potatoes. Place potatoes in a large pot, cover with cold water by 2 inches, add extra salt, and bring to a boil. Reduce heat to a simmer and cook until potatoes are fork-tender but not falling apart, about 30 minutes; drain.
While potatoes cook, heat milk and butter together until butter is melted; set aside.
Transfer potatoes to a large mixer bowl or mixing bowl. Using a hand mixer or a whisk attachment, beat on medium speed until finely crumbled. Add heated milk and butter, and 2 teaspoons salt; beat until just smooth, adding more milk as need for a light, creamy texture.
Notes
I love using russet potatoes for fluffy mashers. Waxy potatoes are delicious, but they don't have the same fluffy texture. They are smooth and rich, but a very different situation
Start the potatoes in cold water. Be sure to start cooking the potatoes from cold water and bring up to a boil. This is a professional cooking method to make sure the potatoes cook evenly and don't overcook.
Boil in salted water. Just like pasta, boil the potatoes in salted water, this helps season the potatoes while they cook!
Heat the milk and butter. Be sure to warm the milk and butter before stirring into the hot potatoes, this ensures a fluffy and creamy texture.
Drain the potatoes well. After boiling the potatoes, be sure to drain them well, this helps keep excess water out of the potatoes that could make them thin or runny.
Use a hand mixer. No ricer or potato masher needed here, use a hand mixer for perfect results every time.