Perfect Pomme Puree (a.k.a. French Mashed Potatoes)2 lbs russet potatoes, peeled and cut into cubed
1 1/2 stick butter, room temperature
3/4 cup whole milk
Salt to taste
Place cubed potatoes in cold water and bring to a boil together over medium high heat. Boil until potatoes are fork tender. Meanwhile, heat whole milk in a small sauce pan until just boiling. Drain and transfer back into hot stock pot. Dry of any residual moisture with the heat of the stock pot. Add warm milk, softened butter and salt to dry, cooked potatoes and mash until completely smooth using a hand mixer. Serve immediately. Enjoy!