- 3 pounds Yukon Gold Potatoes, peeled and cut into quarters
- 1 tablespoon + 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Whole milk
- 1 stick butter
Peel, cut and rinse the potatoes. Place in a large pot with 1 tablespoon of salt and cover them with cold water. Over high heat, bring the potatoes to a boil, then reduce heat to medium or medium low, partially cover and continue to cook for 20 minutes. When done, check with a fork to make sure they are tender, then drain in a colander and return to the pan.
Meanwhile, in a small sauce pan over medium heat, combine the milk and butter, stirring to combine until the butter is melted, but not boiling.
Mash the potatoes with the potato masher and slowly add the milk and butter mixture. Add the remaining 1 teaspoon of salt, the pepper and stir gently to combine. Finish off mixing with an electric mixer. Add more salt and pepper to taste.