4 pounds Russet potatoes, peeled and cut into 1 1/2-inch chunks
1 1/2 cups whole milk
8 Tablespoons (4-ounces) unsalted butter
2 teaspoons kosher salt
Place the potatoes in a large pot and cover with 1-inch of water. Bring the water to a boil over high heat, then reduce the heat to a simmer and cook until the potatoes can easily be pierced with a paring knife, about 20-25 minutes. Drain potatoes and return them to the dry pot. Stir over low heat until the potatoes are thoroughly dried, about 1 minute. In a separate small saucepan, heat the milk, butter, and salt over medium-low heat until melted and warm, about 3 minutes.
Using a potato ricer, rice the potatoes into the bowl of a stand mixer. Using the whisk attachment on low speed, gradually add the warm milk mixture in a steady stream until incorporated. Increase the speed to high and whip until the potatoes are light and fluffy and no lumps remain, about 2 minutes. Taste for seasoning. Enjoy!
Printed from thegalleygourmet.net