Fill a large pot of salted water to a boil.
Peel the potatoes and cut into uniform pieces. 1 ½ - 2” chunks.
Add the potatoes to the water and boil until fork tender.
Once tender, strain the potatoes and let cool and slightly dry for about 3 minutes.
If you have a stand mixer, transfer the potatoes, ghee and milk to the
mixing bowl with the whisk attachment attached. Whisk until smooth and
creamy, about 2 minutes. Careful not to over mix!
For a traditional method, just combine all of the ingredients in a bowl and mash together until smooth and uniform.
