Ingredients
6 large russet potatoes (about 3 1/2 pounds total), scrubbed
Kosher salt
1/2 pound (2 sticks) salted butter
1/2 cup milk
1 teaspoon freshly ground black pepper
Directions
Step 1 Peel the potatoes, leaving a little skin on each one for texture, if desired (I like to leave about 5 stripes of skin on each potato). Cut the potatoes into 1 1/2 inch chunks.
*Note* Save remaining skins and fry in a skillet of hot oil until crispy. Top with salt.
Step 2 Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
Step 3 Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.
Step 4 Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well-blended but still have a bit of texture.
Step 5 Mash in 1 teaspoon salt and the pepper. Serve hot. (top with fried potato scraps)
Step 6 Store leftovers in a covered container in the refrigerator for up to 3 days.
