New Chef Mashed Potatoes

• 10 medium potatoes
• 12 lb butter
• 1 cup whole milk
• 2 teaspoons salt
• 12 teaspoon white pepper

1. Boil 1 gallon of water in a 2 gallon cooking pot, covered.
2. Do not add salt.
3. Meanwhile, peel the potatoes and then cut each in half.
4. Rinse them and drop them into a bowl of cold tap water.
5. (You should be using nice-sized potatoes, large enough to bake -- sized between medium and large).
6. When the water begins a good rolling boil, drain the potatoes from the cool water and drop them into the pot.
7. Cover the pot until it begins to re-boil, then remove the lid and reduce the heat until the potatoes are cooking at a low boil, uncovered.
8. When the potatoes are "fork-tender," drain them in a colander and return them to the pot (no heat).
9. Cut in the two sticks of butter, add the salt and pepper, and then begin mashing the potatoes with a hand masher.
10. (Do not use a hand mixer -- this generates "whipped" potatoes which can be a bit gluey).
11. When the potatoes are pretty well mashed, begin adding the milk, 1/4 cup at a time, and stir until the desired consistency is achieved.
12. You may not end up using the entire cup, or, you may end up using a bit more -- potato moisture varies widely.
13. If you get them too thin, just re-warm them over very low heat, stirring frequently, uncovered, until they stiffen back up.
14. Serve hot.
15. NOTE: As you choose, you can modify these mashed potatoes by adding sour cream, garlic salt (not too much!
16. ), Parmesan cheese, etc.
17. Honestly, I like the basic recipe, with no additions, the best.

potatoes, butter, milk, salt, white pepper

Taken from www.food.com/recipe/new-chef-mashed-potatoes-248267 (may not work)