Mashed Potatoes (AI Generated)

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 stick (½ cup) butter, cubed
• 1 cup whole milk or heavy cream, warmed
• Kosher salt
• White pepper

Instructions

1. Place potatoes in a large pot, cover with cold water by 1 inch. Add a generous amount of salt.
2. Bring to a boil, reduce to a simmer. Cook 15–18 minutes until a knife slides through easily.
3. Drain well. Return to the hot pot on the turned-off burner for 1 minute to dry out excess moisture.
4. Add butter. Mash (potato masher or ricer — not a food processor, not a blender, not a stand mixer).
5. Add warm milk gradually, stirring, until you hit the consistency you want.
6. Season with salt and white pepper.

Notes

• Yukon Golds are the right potato here. Waxy enough to stay creamy, starchy enough to be fluffy.
• Warm the milk. Cold milk into hot potatoes = gluey.
• A potato ricer makes these restaurant-smooth. A masher leaves them rustic. Both are correct.
• You can hold these in a pot over low heat for up to 30 minutes with a lid on. Stir in a splash of milk when serving.