Buttery Mashed Potatoes with Warm Milk

What you need

• 1.5 kg (3 1/4 lb) potatoes, floury such as russet, or Yukon Gold
• 1 tbsp salt, for the cooking water, plus more to taste
• 115 g (1 stick) butter, cubed
• 240 ml (1 cup) whole milk, a spoonful of sour cream may replace a little of it, optional
• black pepper, to taste
• 1 tbsp chives, snipped, for serving, optional

Method

Restated from the original video

1. 1

   Peel the potatoes and cut them into even chunks about 4 cm (1 1/2 in) across.

2. 2

   Put them in a large pot, cover with cold water by 2-3 cm and add the 1 tbsp salt.

3. 3

   Bring to a boil over high heat, then lower to a steady simmer.

4. 4

   Cook until a knife slides into the largest piece with no resistance, 15-20 min.

5. 5

   Meanwhile, warm the milk and butter in a small pan until the butter melts. Keep it below a simmer.

6. 6

   Drain the potatoes well and tip them back into the hot pot.

7. 7

   Set the pot over low heat and shake it for 1 min to steam off the last moisture.

8. 8

   Take the pot off the heat and mash the potatoes until no lumps remain, or press them through a ricer.

9. 9

   Pour in half of the butter and milk and fold it through with a spatula until absorbed. Repeat with the rest.

10. 10

    Season with salt and black pepper to taste. Add a splash more warm milk if a looser mash is wanted.

11. 11

    Serve hot, sprinkled with chives.

Imported from savorthebest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.