Part 4/6:
Following the ricing process, prepare to add some hot milk to the mashed potatoes. It’s important that the milk is heated—using cold milk is a definite no-no, as it can bring down the temperature of the potatoes. Start with a modest amount of warm milk and gradually incorporate it to achieve the desired creamy consistency.
Next, bring in the butter. Here, it’s essential to use room temperature butter rather than melted butter. This practice helps to incorporate the fat evenly throughout the potato mixture, contributing to the richness you’re aiming for. For a batch made from three pounds of potatoes, approximately three quarters of a pound of butter typically delivers a luxurious texture and flavor.