2000s Recipes + Menus
Earthy Mashed Potatoes
Serves4
- Active time:15 min
- Start to finish:1 1/2 hr
November 2004
Learn how we developed this surprising new way to make mashed potatoes.
- 2 lb large potatoes (any kind)
- 1 cup whole milk
- 1/2 stick (1/4 cup) unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon white pepper
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Special equipment:
a potato ricer
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Put oven rack in middle position and preheat oven to 425°F.
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Wrap each potato in foil, then prick potatoes through foil several times with a fork. Bake potatoes until tender, 1 to 1 1/4 hours.
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Heat milk, butter, salt, and white pepper in a 3-quart heavy saucepan over moderate heat until butter is melted.
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While milk mixture heats, unwrap baked potatoes and, while still hot (use a kitchen towel to protect your hands or hold potatoes with tongs), pull off skin with a paring knife or halve unpeeled potatoes and scoop out flesh with a spoon, transferring it to a bowl. Discard skin.
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Force hot potatoes through ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.
Cooks’ note: Mashed potatoes are best served immediately but can be made 1 day ahead. Reheat, covered, in a heavy saucepan over low heat with 1/4 cup additional milk, stirring after potatoes are warm, until heated through; or in a baking dish, covered, in a moderate oven; or in a microwave, stirring halfway through heating, about 2 minutes total.
- Keywords
- shelley wiseman,
- thanksgiving,
- potato,
- vegetarian
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