Light and Silky Mashed Potatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Cooks' note: Mashed potatoes are best served immediately but can be made 1 day ahead. See cooks' note for earthy mashed potatoes (recipe precedes) for reheating instructions.
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