40 minutes
A comforting side dish of cloud-like mashed potatoes, made with russet potatoes, whole milk, salted butter, and heavy cream.
Russet Potatoes, peeled and cut into chunks
0 lb
Whole Milk, steamed
cups
Salted Butter, cut into pats
cups
Heavy Cream, optional, heated
cups
to taste
to taste
1. Steam Potatoes
Fill a large pot with water just below the steamer's base and bring to a boil. Thoroughly rinse, peel, and cut the potatoes into evenly sized 1-inch chunks. Place these chunks in the steamer, cover, and steam until the potatoes are tender, about 20 to 25 minutes.
2. Dry Potatoes
Once the potatoes are steamed, discard the water from the pot and spread the potatoes out to dry for a few minutes.
3. Warm Milk
In a small saucepan, gently heat the whole milk until steaming but not boiling.
4. Mash Potatoes
Over low heat, mash the potatoes in the pot, adding a quarter of the warm milk and mix through.
5. Add Butter
Add in the cold salted butter, mashing until fully incorporated.
6. Whip to Creaminess
Slowly add in the remaining milk in stages, whipping after each addition until you've got a smooth and creamy consistency.
7. Season
Season the mashed potatoes with salt and freshly ground black or white pepper to taste, adjust as needed.
8. Serve or Store
Serve immediately or keep warm for up to an hour. For reheating, consider mashing in heated heavy cream to retain the fluffy texture.
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