Start by carefully peeling the potatoes, then cut them into medium-sized pieces of similar size. This is the secret to even cooking: pieces that are too large will take longer, while pieces that are too small risk falling apart.
2️⃣ Place the potatoes in the saucepan with the milk.
Choose a heavy-bottomed saucepan, ideal for gentle, even cooking. Pour in the potatoes and cover them almost completely with the milk: the liquid should touch the potatoes without completely submerging them. Add a pinch of salt.
3️⃣ Simmer
Turn on low heat and slowly bring the milk to a boil. Cook for about 20-25 minutes, stirring gently occasionally to prevent the milk from sticking or burning.
As they cook, the potatoes will absorb the milk, making them fragrant and creamy. Some of the milk will be left over, creating a velvety base that enhances the mashed potatoes.
