2 teaspoons kosher salt to salt water
3 pounds Russet potatoes (about 4)
1 pound yellow potatoes such as Yukon Gold
1 cup whole milk or light cream
2 sticks salted butter (1/2 pound)**
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
**If you use unsalted butter instead, taste final mashed potatoes and add more salt as needed.
Fill a 5-6 quart pot half full of cold water.
Peel the potatoes and as you peel them, place them in the cold water.
After all the potatoes are peeled, remove them one at a time and cut the Russet into 1-inch sized pieces and the yellow into ½-inch sized pieces. (The Russet cook quicker than the yellow so cutting the yellow smaller will assure that all the cut potatoes cook at the same time.)
As you cut them, put them back into the water. If needed, add more water so they are covered.
Add 2 teaspoons of kosher salt and bring to a boil. Time ten minutes then check one with a fork and if done, pour into a colander to drain. Ours took exactly ten minutes.
While potatoes are cooking place milk or cream along with butter, pepper and garlic powder in a small sauce pan and heat just until butter melts. Do not boil. Remove from heat.
Pour cooked potatoes back into the pot and place the pot back over high heat and stir with a wooden spoon until any liquid on the bottom evaporates, about 30 seconds to one minute, no longer.
Off heat, add the contents of the sauce pan to the potatoes (no additional salt is needed) and mash using a potato masher to your desired consistency. We like ours with small lumps.
Transfer to a serving bowl and serve.
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