Ingredients
4 pounds russet, Yukon gold, or long white potatoes
2 tablespoons salt, plus more to taste
1 1/2 cups milk or cream
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh herbs, such as parsley, dill or basil
Preparation
Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander.
Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.
