Peel the potatoes. Cut them into chunks, then cover them with cold
water in a very large pot. Bring to a boil, then simmer until very
tender all the way through.
Drain the potatoes, then put them back into
the pot over VERY low heat to evaporate any excess liquid. This will dry
While the potatoes are drying, heat whole milk just until hot, but
not boiling. A good rule of thumb is to use about 2/3 cup milk for every
2 to 3 pounds of potatoes. You can use a mixture of cream and milk, if
desired. Add butter or margarine to the hot, dry potatoes, keeping them
over very low heat. Mash with a hand masher until the butter is melted
and the potatoes are very smooth.
With an electric mixer, beat the potatoes (with the pot still over
low heat) as you add the hot milk, a little at a time, until the
potatoes are the desired consistency. Scrape sides of the pot with a
rubber spatula. Do not overbeat. Stop beating when they are creamy
and fluffy. Add salt and white pepper to taste. The white pepper is used
so that they are no "unsightly" black specks in the potatoes.
Always work quickly so that the potatoes do not cool down. Lukewarm
potatoes turn gluey.
Adding cold milk can turn hot potatoes gluey.
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