Tuesday, December 18, 2007

Yukon Gold Mashed Potatoes

Technically speaking, I do not use a recipe to make mashed potatoes. However, this recipe from Gourmet resembles what I usually improvise as the most delicious mashed potatoes on the face of the planet (providing you use enough butter and salt). Most importantly, it's got a description of the proper mashed potato method.

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.

No comments: