_{The Best Classic Mashed Potato (My Mom’s Method):}

1. Bring a large pot of water to a boil, season generously with salt.
2. Add the potatoes to the boiling water and simmer until completely tender when pierced with a fork, about 15-20 minutes
3. Drain the potatoes thoroughly and return them to the hot pot. Using electric beaters on low, begin mashing the potatoes. With the mixer running, emulsify in your butter and half and half until the potatoes are smooth and reach your desired consistency.
   Season to taste with kosher salt, give one final whip to incorporate the salt, and serve immediately. Optionally, you can serve with more butter melted and freshly cracked black pepper directly on top. 

My 1 lb Butter Mashed Potatoes:

1. In a large pot over medium-high heat, cover the potatoes with water and bring to a boil. Cook for 25 to 30 minutes, or until just cooked through.
2. Use a paring knife to carefully peel the potatoes while they're still hot. Quickly run the hot potatoes through a food mill or potato ricer and into a medium pot with plenty of stirring room to spare.
3. Place the pot over medium heat. Use a heatproof spatula to gently stir the potatoes constantly while adding a small handful of your butter at a time. Stir and allow the butter to melt and emulsify into the potatoes. When combined, add more butter, repeating this process until all the butter has been added.
4. Stir in the whole milk until homogeneous. Season to taste with kosher salt. Garnish with your chives, serve, and enjoy!

Notes:

• Depending on your specific potatoes, you may need to add more warmed milk to create the creamy texture we are trying to achieve. You know you are at the correct point with the potatoes hold their shape when pressed.