Makes 4 servings
- 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
Special
equipment: a food mill fitted with medium disk, or a potato ricer
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.
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.
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.
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.
From
Gourmet, November 2004. Epicurious.com © CondéNet, Inc. All rights
reserved.