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Perfect Fluffy Mashed Potatoes

Servings: 6 Servings

Ingredients

  • 3 lbs yukon gold potatoes skins scrubbed clean
  • 4 tbsp unsalted butter cut into 4 pieces, at room temperature
  • 3/4 cup whole milk at room temperature
  • 1/2 tsp salt plus more to salt water

Instructions

  • Fill an 8 quart pot ⅔ of the way up with cold water and salt generously.
  • Peel the potatoes, and reserve the peels for frying. Cut the potatoes into 1-2 inch cubes and transfer into the pot with the cold salted water.
  • Bring the pot to a boil over high heat and boil for 10 minutes. The potatoes should be tender enough to be easily pierced with a fork, but should not be so soft that they fall apart when pierced.
  • Drain the potatoes in a colander, and leave the pot off the heat nearby. While the potatoes are still hot, press the potato pieces through a potato ricer back into the 8 quart pot. When all of the potatoes have been riced, add the room temperature butter, milk, and salt to the pot and gently fold until just combined. Enjoy hot and serve topped with fried potato skins!