Ingredients

• 5 pounds russet potatoes (
• 2 tablespoons kosher salt
• 0.5 cups evaporated milk
• 0.5 cups milk
• 0.25 cups buttermilk
• 0.5 cups unsalted butter
• 0.5 teaspoons white pepper
• 1 pinch cayenne pepper
• 1 tablespoon chives , or to taste

Instructions

1. 1 Peel and quarter potatoes, and transfer to a 6-quart pot. Add enough water to cover by 2 inches, and add 2 tablespoons kosher salt.
2. 2 Bring to a boil on high heat, stir once, and reduce heat to medium-low. Simmer gently, until potatoes are completely tender, but not falling apart, 30 to 40 minutes.
3. 3 When potatoes are almost done, add evaporated milk, milk, and buttermilk to a saucepan, and place over low heat. Drain potatoes very well and add to a large bowl, or back into the pot.
4. 4 Use a masher to mash potatoes smooth. Add butter; mash again until butter disappears. Add 1 teaspoon salt, white pepper, cayenne, and hot milk mixture.
5. 5 Use a whisk or electric hand mixer on high speed to whip potatoes until light and fluffy. Taste for seasoning, garnish with melted butter and chives, and serve immediately.

Nutrition per serving