Earthy Mashed Potatoes
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
62
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 425°F
2
Wrap each potato in foil, then prick potatoes through foil several times with a fork
3
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
6
Discard skin
7
Force hot potatoes through ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined
8
Put oven rack in middle position and preheat oven to 425°F
9
Wrap each potato in foil, then prick potatoes through foil several times with a fork
10
Bake potatoes until tender, 1 to 1 1/4 hours
11
Heat milk, butter, salt, and white pepper in a 3-quart heavy saucepan over moderate heat until butter is melted
12
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
13
Discard skin
14
Force hot potatoes through ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined