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This recipe provides the best mashed potatoes for the holidays and beyond. Start by peeling and cutting 2.2 kg of russet potatoes into uniform 5 cm pieces. Boil them in salted water for about 16 minutes, checking for tenderness. Drain and mash with ½ cup salted butter, a large egg, and about 1 cup of 2% milk, adding salt to taste. Finish with optional pepper, chives, and a pat of butter for garnish.