2lbsRusset potatoes (or half Russet, half Yukon Gold for extra creaminess)
1/2cupsoftenedunsalted butter
1cupwarm whole milkorheavy cream
Kosher saltandblack pepper, to taste
Instructions
For light and fluffy mashed potatoes, use starchy potatoes like Russets. Yukon Golds work too if you prefer a naturally buttery flavor.
Add peeled and chopped potatoes to a large pot of cold, salted water. Bring to a gentle boil and cook until tender, about 15–20 minutes.
Drain well, then return the potatoes to the warm pot for a minute or two. This step evaporates moisture, giving you a fluffier mash.
Mash the potatoes with butter first to coat the starches, then slowly add warm milk or cream until smooth and creamy. (Use a potato masher or ricer — never a food processor, or your potatoes will turn gluey!)