Here is a Serious Eats–style mashed potatoes recipe inspired by their classic method of using russets, rinsing off excess starch, and finishing with warm dairy for a super-smooth, rich texture. This is not a verbatim reproduction of any copyrighted recipe, but it follows the same general technique while respecting intellectual property.

Ingredients

• 4 pounds russet potatoes, peeled and cut into 1½–2 inch chunks
• 2 teaspoons kosher salt (for the cooking water), plus more to taste
• 1 cup whole milk
• 1 cup heavy cream
• 1 stick (8 tablespoons) unsalted butter, cut into pieces
• Freshly ground black pepper, to taste

Optional but very “Serious Eats” in spirit:

• 2–4 tablespoons unsalted butter, browned
• 2–3 garlic cloves, lightly smashed, to infuse in the dairy then discarded
• Chopped fresh chives to garnish

Method

1. Prep the potatoes
   • Peel and cut potatoes into evenly sized chunks so they cook at the same rate.
   • Rinse the cut potatoes in several changes of cold water until the water runs mostly clear to remove surface starch and help keep the mash fluffy rather than gluey.
2. Cook the potatoes
   • Place potatoes in a pot and cover with cold water by about 1–2 inches.
   • Add 2 teaspoons kosher salt.
   • Bring to a strong simmer and cook until a knife slides through very easily and the edges of the pieces look a bit ragged, about 15–20 minutes after simmering starts.
3. Dry the potatoes
   • Drain thoroughly in a colander, then return potatoes to the hot pot.
   • Set over low heat and gently stir or shake for 1–2 minutes to let excess moisture steam off; this step is key for a lighter, more absorbent mash.
4. Warm the dairy
   • In a small saucepan, combine milk, cream, and butter.
   • If using garlic, add the smashed cloves now.
   • Heat gently until the butter is melted and the mixture is hot but not boiling, then discard the garlic if used.
5. Mash and adjust texture
   • Pass the hot potatoes through a ricer or food mill back into the warm pot for a very smooth texture; or use a masher for a more rustic version.
   • Add the warm dairy mixture gradually, stirring with a spatula or wooden spoon until the potatoes are creamy and the consistency you like. You may not need every drop; stop when it looks right.
6. Season and enrich
   • Taste and add more salt as needed.
   • Season with freshly ground black pepper.
   • For extra richness and a nutty flavor, drizzle in brown butter at the end and fold gently.
7. Serve
   • Transfer to a warm serving bowl, swirl the top, and finish with a little more melted or browned butter and chopped chives if you like.
   • Serve right away, or hold over very low heat, covered, stirring occasionally and adding a splash of warm milk if it thickens too much.

If you’d like, you can share how many people you’re serving and what else is on the menu, and a version can be tailored more precisely (e.g., more rustic, extra-garlicky, or lighter).