Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 tsp (5g) salt, plus more to taste
  • ½ cup (120ml) whole milk
  • 4 tbsp (57g) unsalted butter, cut into small pieces
  • ¼ tsp (1.25ml) ground white pepper (optional, but adds a subtle depth)

Instructions:

  1. Place potatoes in a large pot. Cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat. Reduce heat and simmer until potatoes are fork-tender (about 15-20 minutes).
  2. Drain the potatoes thoroughly. Return them to the pot. Place pot back on the burner over low heat and cook for 1-2 minutes to evaporate any excess moisture.
  3. Mash the potatoes thoroughly using a ricer or potato masher. Avoid over-mashing to prevent a gluey texture.
  4. Heat the milk in the microwave or in a small saucepan until warmed (but not boiling). Add the warmed milk and butter to the mashed potatoes. Stir gently until smooth and creamy. Season with white pepper (if using) and additional salt to taste.
  5. Serve hot and enjoy!