Chef John's Perfect Mashed Potatoes

Can mashed potatoes truly be "perfect?" That's a concept for someone with a better palate than mine, but these are really good and easy to make (I found the video helpful). It is unusual in that you cut the potatoes once lengthwise, re-heat dry to remove remaining moisture and leave slightly lumpy. 

I served them with Beef Burgundy Stew (see photo below).

4 servings
12 calculated points

Ingredients

3 large russet potatoes, peeled and cut in half lengthwise
1/4 cup butter
1/2 cup whole milk
salt and ground black pepper to taste

Directions
1. Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.

2. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.