Mashed potatoes (creamy American butter mash)

Steps

1. Peel the potatoes and cut them into even chunks of about 5 cm (2 in). Place them in a large pot, cover with cold water by 3 cm (1 in), and add the coarse salt.
2. Bring to a boil over high heat, then reduce to maintain a steady simmer and cook for 15 to 20 minutes, until a knife tip slides in and out without resistance and the edges start to crumble.
3. Meanwhile, warm the milk and butter in a small saucepan over low heat until the butter melts and the milk is steaming without boiling.
4. Drain the potatoes thoroughly and return them to the hot pot over low heat for 1 to 2 minutes, shaking gently, until steam stops escaping and the surface looks dry and powdery.
5. Remove from the heat and mash with a potato masher, or run them through a food mill or ricer. Never use a blender or food processor, which will make the mash gluey.
6. Pour in the warm buttery milk in three additions, stirring with a spatula until you reach a smooth, creamy texture that holds soft peaks. Season with fine salt and pepper, then taste.
7. Serve piping hot, with a hollow in the center for gravy, an extra pat of butter, and fresh chives.