Ingredients

• 5 lbs russet potatoes, peeled and halved
• 1 cup whole milk
• 1/2 cup butter
• Salt and freshly ground pepper
• 1 tsp chopped fresh chives for garnish

Preparation

In a large pot, cover the potatoes with cold water. Bring the water to a boil and cook the potatoes until they are completely soft and falling apart, about 30 minutes.
In a small saucepan, combine the milk and butter. Bring the mixture to a simmer over medium heat. Be careful not to scald the milk. As soon as the milk is heated through, remove it from the heat and set it aside.
Using a ricer, rice the potatoes into a large heat-safe bowl. Pour the warm milk and butter over the riced potatoes and season liberally with salt and pepper. Mash until they are smooth but fluffy.
Serve immediately garnished with fresh chives or store in the refrigerator for up to 4 days.