Light and Silky Mashed Potatoes Recipe

Directions:

1. Peel potatoes and cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.
3. Force potatoes through food mill or ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.
4. Cooks' note: Mashed potatoes are best served immediately but can be made 1 day ahead. See cooks' note for earthy mashed potatoes (recipe precedes) for reheating instructions.