- 3 pound yukon gold or russet potatoes, peeled and cut into 2-inch pieces
- 1 stick butter, at room temperature
- 2 cup milk
Put potatoes in a large saucepan and cover with cold water by 2-inches and add 1 tablespoon of kosher salt.
Bring to a boil and cook until fork tender, 25 to 30 minutes.
Drain the potatoes well in a colander and return to the hot pot to dry out slightly.
Put the potatoes through a ricer or food mill into a large bowl.
Add the butter and 1 cup of the warm milk and stir until smooth, adding more milk, ½ cup at a time until creamy; season with salt and pepper to taste.