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Export 2 ingredients for grocery delivery
Step 1
Place cubed potatoes in a large saucepan and cover potatoes with cold water. Add 1 teaspoon kosher salt and set saucepan over high heat.
Step 2
Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes.
Step 3
Drain potatoes, return to saucepan and set over medium heat, stirring the potatoes until dry, 1 to 2 minutes. Remove from the heat and cover to keep potatoes warm.
Step 4
In a medium saucepan set over medium heat, combine milk, butter, remaining salt and freshly ground black pepper. Stir occasionally until butter is melted.
Step 5
Reduce heat to low.
Step 6
Rest a food mill, fitted with the medium disc, on top of the saucepan with the milk mixture.
Step 7
Working with about one-third of the potatoes at a time, run the potatoes through the food mill, directly into the saucepan. Alternatively, use a potato ricer.
Step 8
Using a rubber spatula (a heatproof one, please) stir the potatoes into the milk mixture until completely combined. Be sure to taste the mashed potatoes and adjust the seasonings, if necessary. Serve.
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