2 pounds russet potatoes
¾ cups whole milk
4 tablespoons unsalted butter
1 teaspoon table salt¼ teaspoon ground black pepper
- Peel the potatoes, cut them into 1-inch pieces, and rinse them in a colander under cold water until the water runs clear (to remove surface starch).
- Cut the butter into pieces.
- Place a steamer basket in a sauce pan and add water until it reaches the bottom of the basket.
- Add the potatoes to the steamer basket, cover the pan, and bring the water to a boil over high heat.
- Reduce heat to medium and cook until the potatoes are tender, about 20 minutes.
- While the potatoes cook, heat the milk, butter, salt, and pepper in the microwave until the butter is melted. Whisk until smooth.
- When the potatoes are done, pour off the water, remove the steamer basket, then return the potatoes to the sauce pan.
- Over low heat, stir the potatoes until their surface is dry, about 1 minute.
- Transfer the potatoes to the bowl of a stand mixer.
- Using the whisk attachment, mix on low speed for about 30 seconds to break up the potatoes.
- With the mixer running on low speed, add the milk mixture in a slow, steady stream until incorporated, about 30 seconds.
- Increase speed to high and whip the potatoes until they are lump free, light, and fluffy, about 2 minutes.
|Peel the potatoes, cut into 1-inch pieces, and rinse with cold water.|
|Place the potatoes in a sauce pan with a steamer basket and cook until tender.|
|While the potatoes cook, microwave the milk, butter, salt, and pepper until the butter is melted, then whisk until smooth.|
|Dry the cooked potatoes over low heat.|
|Break up the potatoes in a stand mixer on low speed.|
|Slowly add the milk mixture, while continuing to mix on low speed.|
|Whip the potatoes on high speed until light and fluffy.|