Mashed Potatoes

Ingredients

• 2 pounds Yukon Gold potatoes plus 1 pound russet potatoes, peeled and cut into 1 1/2-inch chunks
• 10 cups water
• 2 1/2 teaspoons fine sea salt, divided
• 8 tablespoons unsalted butter (1 stick), cut into small pieces
• 1 cup whole milk, divided; up to 1/4 cup is optional for loosening
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives

Method

1. 1

   Step 1. Allow about 55 minutes: 15 minutes preparation and 40 minutes cooking and mashing. Use a 6-quart pot, colander, small saucepan and potato masher or ricer. Avoid a food processor, which can make the potatoes sticky.

2. 2

   Step 2. Rinse the potato chunks in a colander to remove loose surface starch. Put them in the large pot with the measured water and 2 teaspoons salt. Bring to a boil, reduce to a steady simmer and cook for 15–20 minutes, until several pieces from both varieties crush easily with a fork.

3. 3

   Step 3. While the potatoes simmer, warm the milk in the small saucepan over low heat until steaming, without boiling. Drain the potatoes well, then return them to the empty large pot over low heat for 1–2 minutes, shaking gently until surface moisture evaporates. Turn off the heat.

4. 4

   Step 4. Rice the hot potatoes, or mash until no hard lumps remain. Gently fold in the butter first until melted. Fold in 3/4 cup warm milk, remaining 1/2 teaspoon salt and pepper. For a softer mash, add the remaining warm milk 1 tablespoon at a time, stopping when the potatoes hold a soft mound. Mix only enough to combine; beating makes them sticky. Transfer to a serving bowl and scatter with chives.

5. 5

   Step 5. Serve immediately in six portions. Refrigerate leftovers promptly in shallow containers, within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days; reheat to 165°F.