Classic Mashed Potatoes

Ingredients

• 2 lbs Yukon Gold potatoes, peeled, cut into 2" pieces
• 1/2 cup (1 stick) unsalted butter, cubed
• 3/4 cup whole milk or cream, warmed
• Salt, white pepper

Method

1. Start potatoes in cold, salted water (starting cold ensures even cooking). Bring to a boil, cook until very tender — a knife slides through with zero resistance (~20 min).
2. Drain thoroughly. Return to pot over low heat 1 min to evaporate excess moisture.
3. Rice potatoes through a ricer or food mill. Never use a food processor — it ruptures starch cells and makes glue.
4. Fold in butter first (fat coats the starch, preventing gumminess), then warm milk.
5. Season with salt and white pepper.

What You're Practicing

• Why a ricer matters: gentle processing preserves starch cell structure
• Why butter goes in before milk: fat coats starch granules, preventing them from absorbing too much water (which causes gumminess)
• Why warm liquid: cold milk drops the temperature and makes the potatoes seize up