Mashed Potatoes
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Ingredients

  • Ingredients

    • 2 pounds yellow fleshed potatoes, such as Yukon gold, unpeeled
    • 1/4 cup milk
    • 1 pound butter, cubed and chilled
    • Kosher salt, to taste

Preparation

Boil potatoes in an 8-quart pot of salted water until tender, about 25 minutes. Drain potatoes and set aside to let cool slightly. Meanwhile, bring milk to a boil in a 1-quart saucepan; remove from heat, cover, and set aside.

Peel potatoes and pass them through a food mill into a saucepan over medium low heat. Using a rubber spatula, turn potatoes frequently until they take on a drier, fluffier consistency, 2-3 minutes. Reduce heat to low. Working in batches, vigorously stir in the butter until mixture is creamy. Whisk in warmed milk, season potatoes with salt, and transfer them to a warm serving bowl.