Ingredients
2
lb Yukon Gold potatoes (preferably large)
1/2
stick (1/4 cup) unsalted butter
Special equipment: a food mill fitted with medium disk, or a potato ricer
Directions
1.
Peel potatoes and cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
2.
Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.
3.
Force potatoes through food mill or ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.
5.
Mashed potatoes are best served immediately but can be made 1 day ahead. See cooks\' note for earthy mashed potatoes (recipe precedes) for reheating instructions.
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