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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Put oven rack in middle position and preheat oven to 425°F.
2. 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.
3. Heat milk, butter, salt, and white pepper in a 3-quart heavy saucepan over moderate heat until butter is melted.
4. 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.
5. Force hot potatoes through ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.
6. 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.
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