Fluffy Mashed Potatoes

1. Fit large pot or Dutch oven with metal colander or steamer basket. Add water, keeping level below colander, and bring water to boil. Put potatoes in colander, cover, and cook potatoes over medium-high heat for 10 minutes. Transfer colander to sink and rinse potatoes under cold water until no longer hot, 1 to 2 minutes. Return colander and potatoes to pot, cover, and continue to cook until potatoes are soft and paring knife inserted in potato meets no resistance, 10 to 15 minutes longer. Pour off water from Dutch oven.
2. Set ricer or food mill over now-empty pot. Working in batches, press or mill into pot, removing any potatoes stuck to bottom. Using rubber spatula, stir in melted butter and 1⁄2 teaspoon salt until incorporated. Stir in warm milk until incorporated. Season to taste with salt and pepper; serve immediately.

FRENCH-STYLE MASHED POTATOES WITH CHEESE AND GARLIC