Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::10
Ingredients
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5 pounds russet potatoes (8 to 10 large potatoes)
2 tablespoons kosher salt for the boiling water, plus more to taste
1/2 cup evaporated milk
1/2 cup milk
1/4 cup buttermilk
1/2 cup unsalted butter, cut into 8 slices
1/2 teaspoon white pepper, or to taste
1 pinch cayenne pepper
1 tablespoon chopped chives, or to taste (optional)
Directions
Peel and quarter potatoes, and transfer to a 6-quart pot. Add enough water to cover by 2 inches, and add 2 tablespoons kosher salt.
Bring to a boil on high heat, stir once, and reduce heat to medium-low. Simmer gently, until potatoes are completely tender, but not falling apart, 30 to 40 minutes.
When potatoes are almost done, add evaporated milk, milk, and buttermilk to a saucepan, and place over low heat. Drain potatoes very well and add to a large bowl, or back into the pot.
Use a masher to mash potatoes smooth. Add butter; mash again until butter disappears. Add 1 teaspoon salt, white pepper, cayenne, and hot milk mixture.
Use a whisk or electric hand mixer on high speed to whip potatoes until light and fluffy. Taste for seasoning, garnish with melted butter and chives, and serve immediately.
John Mitzewich