Total time: 40 minutes. Yield: 6 servings.

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and cut into 1½-inch chunks
  • 1 tablespoon kosher salt, plus more to taste
  • 8 tablespoons (1 stick) unsalted butter, cubed
  • 1 cup whole milk or half-and-half, warmed
  • Freshly ground black pepper, to taste

Instructions

  1. Put the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt.
  2. Bring to a boil, then reduce to a simmer and cook until a knife slides in with no resistance, 15 to 20 minutes.
  3. Drain well and return the potatoes to the hot pot over low heat for 1 minute to steam off excess moisture.
  4. Mash with a potato masher or pass through a ricer. Avoid a food processor, which turns them gluey.
  5. Stir in the butter until melted, then add the warm milk a little at a time until creamy.
  6. Season with salt and pepper to taste. Serve hot.

Notes

  • Warm the milk before adding it so the potatoes stay hot and absorb it evenly.
  • For extra flavor, simmer 3 smashed garlic cloves with the potatoes and mash them in.