Yield: 2 to 10 Servings

Scott Nowell

For a Thanksgiving or any other table hit.  Note: 1/2 lb of potatoes is usually considered one serving.

• 1-5lb Yukon Gold or Russet potatoes, peeled, cut into 1” pieces
• 1tsp kosher salt per lb of potatoes
• 2TBS butter per lb of potatoes
• whole milk and heavy cream, (total of 1/3 cup per lb of potatoes
• salt and freshly ground black pepper

Place potatoes in a large pot and pour in cold water to cover by 1”. Add salt and bring to a boil. Reduce heat and boil gently until potatoes are tender, 15–30 minutes. Drain and return to low heat to cook off any remaining water.

Optional: Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).

Add 2 TBS butter per pound of potatoes. Let melt and mash.

Add 1/3 cup milk or mix of milk and cream per pound of potatoes.

Mash to desired consistency. Add more milk or cream if necessary.

Taste and season with salt and pepper.

Do ahead: Potatoes can be made 4 hours ahead. Pass through ricer into a large pot and cover. Just before serving, reheat over low, gently stirring in reserved potato cooking liquid as needed to loosen.