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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
5 pound(s) bag potatoes |
light cream |
milk |
butter |
salt |
pepper |
nutmeg |
Directions:
1. Preparation
2. Put oven rack in middle position and preheat oven to 425°F.
3. 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.
4. Heat milk, butter, salt, and white pepper in a 3-quart heavy saucepan over moderate heat until butter is melted.
5. 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.
6. Force hot potatoes through ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.
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