Ok. I was skeptical, but I needed some "leftover" mashed potatoes for another recipe, and I had the russets (I usually use red-skin-on for my mash), so I figured I'd try this recipe. I had to watch the video to believe that you only have to cut each potato in half, but I followed the directions and ingredient amounts (except I used 2% milk, cause that's all I had). All went well, until I added the milk, and the potatoes turned soupy, and I thought "oh, NO!". This is the first time I've ever followed amounts for the butter and milk, so I just figured it was too late, so I might as well keep stirring. Well, didn't they just tighten up to the perfect consistency! I was amazed (and relieved). Mine are not completely lump-free because I was mashing in a non-stick pan (the only kind I own), so I could have mashed more vigorously, but they are probably the best "plain" mashed potatoes I've ever made. My mom always used a motorized hand mixer for mashing her potatoes, so for all I know, I grew up eating gluey potatoes. No more for me and mine. Thanks, Chef John. You made me a believer. 4/4/15 UPDATE I just made these using four Yukon golds, and they came out great with a slightly shorter cooking time (15-17 minutes). I omitted the pepper because I'm using the mash in a roll recipe, and I did an extra couple of turns with a regular dinner fork to take out the lumps (I'm still using non-stick, so I have to be careful not to scratch the finish). Thanks for the forgiving recipe.
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Ok. I was skeptical, but I needed some "leftover" mashed potatoes for another recipe, and I...