Place the potatoes in a large saucepan with 8 cups (1.9L) of cold water and 1 tablespoon (15ml) coarse salt. Bring to a simmer, cover and cook until a knife slips easily and cleanly in the potato, approximately 30 minutes.
Drain the potatoes and peel them while still warm.
Using a potato ricer, slowly press the potatoes into a large bowl.
Heat the milk in a small saucepan and bring to a boil and set aside. Return the potatoes to the large saucepan and turn up the heat to medium/low. Add in the chilled butter cubes and stir constantly to create a silky smooth creamy texture. Pour in the hot milk in a thin stream while stirring briskly. Continue to stir until all the milk is absorbed. Turn off the heat and add in the salt and pepper.
Serve immediately.
Place the potatoes in a large saucepan with 8 cups (1.9L) of cold water and 1 tablespoon (15ml) coarse salt. Bring to a simmer, cover and cook until a knife slips easily and cleanly in the potato, approximately 30 minutes.
Drain the potatoes and peel them while still warm.
Using a potato ricer, slowly press the potatoes into a large bowl.
Heat the milk in a small saucepan and bring to a boil and set aside. Return the potatoes to the large saucepan and turn up the heat to medium/low. Add in the chilled butter cubes and stir constantly to create a silky smooth creamy texture. Pour in the hot milk in a thin stream while stirring briskly. Continue to stir until all the milk is absorbed. Turn off the heat and add in the salt and pepper.
Serve immediately.
