Categories: Turkey

Ingredients

• 3 lbs. russet potatoes, peeled and cut into chunks
• Kosher salt
• 2 sticks unsalted butter, at room temp
• 3/4 to 1 cup whole milk, warmed
• Chopped fresh chives, for topping

Directions

1. Put the potatoes in a large pot, cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain well.

2. Press the potatoes through a ricer or food mill back into the pot.

3. Fold in all but 2 tbsp. of the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt.

4. Transfer the potatoes to a serving dish. Top with the reserved 2 tbsp. butter and sprinkle with chives.

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