Ingredients:

  • 5 lbs (1.2 kg) Starchy Potatoes (Russet, Maris Piper, or King Edward), peeled and cut into 2-inch pieces
  • Cold Water (enough to cover potatoes)
  • 2 Tbsp (30 g) Coarse Sea Salt (for cooking water)
  • 8 oz (2 sticks / 225 g) Unsalted Butter, cut into small cubes
  • 1 cup (240 ml) Full-Fat Double Cream or Whole Milk
  • Fine Sea Salt, to taste
  • 1/2 tsp White Pepper

Instructions:

  1. Prep and Salt the Water: Peel the potatoes and cut them into evenly sized 2-inch chunks. Place the prepared potatoes into the stockpot, cover completely with cold water, and add the 2 Tbsp of coarse sea salt.
  2. Boil: Bring the water to a rolling boil over high heat. Reduce heat to a gentle simmer and cook until the potatoes are fork-tender and beginning to flake apart (approximately 20–25 minutes).
  3. Drain Thoroughly and Steam Dry: Drain the potatoes immediately in a colander. Return the hot, drained potatoes to the empty stockpot (off the heat). Place the lid slightly ajar and let them sit for 5–10 minutes to dry out any remaining surface moisture.
  4. Warm the Dairy: While the potatoes are steaming, gently warm the butter and cream/milk together in a small saucepan over low heat until the butter is completely melted and the mixture is hot to the touch (but not boiling). Remove from heat.
  5. Rice the Potatoes: Working quickly while the potatoes are still piping hot, pass them through a potato ricer or food mill directly into a clean, heat-retaining bowl.
  6. Incorporate the Fats: Pour about two-thirds of the warm cream/butter mixture over the riced potatoes. Using a wooden spoon or spatula, gently fold the liquid into the potatoes. Avoid aggressive mixing.
  7. Achieve Consistency: Continue folding, adding the remaining cream mixture gradually until the mash reaches your desired silky consistency.
  8. Season and Serve: Stir in the fine sea salt and white pepper to taste. Adjust seasoning as necessary and serve immediately while hot.