2000s Recipes + Menus
Light and Silky Mashed Potatoes
Serves4
- Active time:15 min
- Start to finish:35 min
November 2004
For a deep potato taste, try another version of this recipe, and learn about the suprising new technique behind it.
- 2 lb Yukon Gold potatoes (preferably large)
- 1 1/2 teaspoons salt
- 2/3 cup whole milk
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 teaspoon white pepper
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Special equipment:
a food mill fitted with medium disk, or a potato ricer
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Peel potatoes and cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
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Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.
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Force potatoes through food mill or 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. See cooks’ note for earthy mashed potatoes for reheating instructions.
- Keywords
- shelley wiseman,
- thanksgiving,
- potato,
- vegetarian
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