Light And Silky Mashed Potatoes
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Peel potatoes and cut into 1-inch cubes
2
Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil
3
Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes
4
Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes
5
Transfer potatoes to a bowl and keep hot, covered
6
Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted
7
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
8
Peel potatoes and cut into 1-inch cubes
9
Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil
10
Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes
11
Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes
12
Transfer potatoes to a bowl and keep hot, covered
13
Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted
14
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