Categories: Turkey
Ingredients
- 3 lbs. russet potatoes, peeled and cut into chunks
- Kosher salt
- 2 sticks unsalted butter, at room temp
- 3/4 to 1 cup whole milk, warmed
- Chopped fresh chives, for topping
Directions
-
Put the potatoes in a large pot, cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain well.
-
Press the potatoes through a ricer or food mill back into the pot.
-
Fold in all but 2 tbsp. of the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt.
-
Transfer the potatoes to a serving dish. Top with the reserved 2 tbsp. butter and sprinkle with chives.