Ingredients (~8 servings)

5 lbs russet potatoes, peeled and cut into 2-inch cubes
2 Tbsp sea salt (for cooking water)
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup whole milk
1 tsp garlic powder
1 1/2 tsp sea salt (for seasoning)

Cook the Potatoes Until Fork Tender

Fill a large pot with ~6 quarts water and add the 2 Tbsp of salt.

Add the potatoes and bring to a boil over high heat.

Cook until just fork tender – meaning a fork slides in easily but they’re not falling apart. This usually takes ~15-18 minutes depending on the size of your cubes.

You’ll know they’re done when you can pierce them with a fork but they still hold their shape when you lift them out.

Heat the Butter and Milk Mixture

While the potatoes are draining in the colander, use the same pot to combine the butter and milk over medium-low heat.

Stir until the butter is completely melted – this takes ~2-3 minutes.

Keep this mixture warm but don’t let it boil.

Rice or Mash the Potatoes into the Hot Mixture

If you have a potato ricer, rice the potatoes directly over the hot butter mixture in the pot. This gives you the fluffiest texture.

If you don’t have a ricer, add the drained potatoes back to the pot with the butter mixture and mash them directly in the liquid.

The key here is not to overwork them – mash just until smooth and stop there.

Season with the garlic powder and remaining 1 1/2 tsp salt, then taste and adjust as needed.

Some folks like them a bit thinner, so add more milk 2 Tbsp at a time until you get the consistency you want.