Golden Corral Mashed Potatoes

Directions

1. Start cold: Cover the potatoes with cold salted water in two large pots and bring to a boil.
2. Cook through: Simmer 20 minutes until a knife meets no resistance at the center of the largest piece.
3. Drain and dry: Drain and return to the hot pots for a minute so surface moisture steams away.
4. Warm the dairy: Heat the milk and butter together until the butter melts completely.
5. Mash in batches: Mash or rice in batches rather than all at once, which prevents overworking.
6. Add dairy gradually: Fold in the warm dairy in four additions until the texture turns creamy.
7. Season generously: Large batches need more salt than you expect. Taste after every addition.
8. Hold warm: Keep covered over the lowest heat with an extra splash of cream stirred in every 20 minutes.