Inspired by FOOD52
- 2 lbs Russet or Yukon Gold potatoes, peeled
- 3 c water
- 2 ½ tsp kosher salt, divided
- 4T (½ stick) butter, melted
- 6 T whole milk, warmed
- 2 tsp malt vinegar, plus more to taste
- Flaky salt, to sprinkle on top
- Chop each potato into sixths or eighths, keeping the pieces about equal in size. Add these to a pot, along with the water and 2 tsp of salt. Set on the stove over medium-high heat to come to a boil. Cook the potatoes for 10 to 15 minutes, until you can easily break apart with a fork.
- When the potatoes are cooked, drain them, then add back to the hot pot on the stove, with the heat off. Mash the potatoes with a masher (or a big fork), until they are as broken down as possible. Add the melted butter and stir until smooth-ish. Add the milk and mash together again. Now add the vinegar and the remaining ½ tsp of salt. Stir, then taste. More salt, vinegar, or butter? More milk to thin out? Adjust accordingly.
- Serve immediately with a pat of butter and flaky salt on top. You can also keep these warm on top of a double boiler, or reheat them (adding more milk as needed) just before serving.