Ultra-fluffy Mashed Potatoes

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 4 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.