🌎 The World Cookbook

2 lbs. russet potatoes, scrubbed but unpeeled
1 tablespoon coarse salt
10 oz. unsalted butter (2 1/2 sticks), cut into cubes
1 cup whole milk
2 1/4 teaspoons salt
3 dashes ground white pepper

Put the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 30 minutes. Drain the potatoes and peel them. Put them through a potato ricer into a large bowl. Slowly mill the potatoes through the potato ricer. In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the potatoes to a Dutch oven or sauce pan. On medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for a smooth and creamy texture, about 5 minutes. Pour in the very hot milk in a thin stream, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add the 2 1/4 teaspoons salt and ground white pepper. Serve the mashed potatoes immediately. If you like, add a small cube of butter on top of the mashed potatoes before serving.