ULTRA-FLUFFY MASHED POTATOES SERVES 6 TO 8 4 pounds russet (baking) potatoes 2 cups whole milk 12 tablespoons (1½ sticks) unsalted butter, cut into ½-inch pats, at room temperature Kosher salt and freshly ground black pepper Peel the potatoes and cut into rough 1- to 2-inch chunks Transfer to a colander and rinse under cold water until the water runs clear Bring quarts of water to a boil in a Dutch oven or stockpot over high heat Add the potatoes and cook until completely tender when pierced with the tip of a knife, about 15 minutes Meanwhile, heat the milk and butter in a small saucepan over medium heat, stirring occasionally, until the butter is melted Drain the potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch Set a ricer or food mill over the empty pot and pass the potatoes through Add the milk and butter and fold gently with a rubber spatula to combine Season to taste with salt and pepper and reheat as necessary, stirring constantly Keep warm until ready to serve ... running water for 30 seconds to wash away excess starch Set a ricer or food mill over the empty pot and pass the potatoes through Add the milk and butter and fold gently with a rubber spatula to combine... knife, about 15 minutes Meanwhile, heat the milk and butter in a small saucepan over medium heat, stirring occasionally, until the butter is melted Drain the potatoes in a colander and rinse under... cold water until the water runs clear Bring quarts of water to a boil in a Dutch oven or stockpot over high heat Add the potatoes and cook until completely tender when pierced with the tip of a