1. Cook the Potatoes
Place peeled, quartered potatoes in a large pot. Cover with cold water by 2 inches.
Add 1 tsp salt to the water.
Bring to a boil, then reduce to a simmer. Cook 15–20 minutes, until fork-tender (no resistance).
Drain well—return to pot over low heat for 1–2 minutes to evaporate excess moisture.
2. Warm the Dairy
While potatoes cook, warm milk and butter in a small saucepan or microwave until butter melts. Keep warm.
3. Mash Gently
Mash potatoes with a potato masher or ricer until smooth.
Gradually pour in warm butter-milk mixture, stirring gently with a wooden spoon.
Add salt and white pepper. Mix just until combined—stop as soon as creamy.
4. Serve Warm
Taste and adjust seasoning.
Top with a pat of butter and a sprinkle of pepper.
Serve immediately—these are best fresh!
Serving Suggestions
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