2 lbs. yellow-fleshed potatoes,
such as yukon gold, unpeeled
Kosher salt, to taste
1⁄4 cup milk
1 lb. unsalted butter,
cubed and chilled
1. Boil potatoes in an 8-qt. pot of salted water until tender, about 25 minutes. Drain potatoes and set aside to let cool slightly. Meanwhile, bring milk to a boil in a 1-qt. saucepan; remove from heat, cover, and set aside.
2. Peel potatoes and pass them through a food mill into a 4-qt. saucepan set over medium-low heat. Using a rubber spatula, turn potatoes frequently until they take on a drier, fluffier consistency, 2–3 minutes. Reduce heat to low. Working in batches, vigorously stir in the butter until mixture is creamy. Whisk in warmed milk, season potatoes with salt, and transfer them to a warm serving bowl.
SERVES 6 – 8