This method completely eliminates potato lumps, so every bite is like velvet on your palate. The amount of milk and butter we use here yields potatoes that are a great mix of fluffy and creamy. For a fluffier batch, scale back on the milk by a few tablespoons, or add a few more to make them even creamier. Don’t discard the peels; they make a tasty snack: Toss with a tablespoon of extra-virgin olive oil and salt and pepper to taste, and then roast at 400°F for 15 minutes or until crisp.
4 pounds russet potatoes, peeled and diced
1/2 cup whole milk
1/4 cup unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Calcium 4% DV
Potassium 22% DV
Added sugars 0g
How to Make It
Place potatoes in a large Dutch oven; cover with cold water by 1 inch. Place pan over medium-high. Bring to a simmer; cook potatoes 17 minutes or until completely tender. Drain well. Return potatoes to pan; place over medium-low. Cook 5 minutes or until all the liquid has evaporated, stirring occasionally (do not brown). Place potatoes in a food mill or large colander with medium-small (1/8-inch) holes.
Combine milk and butter in pan over medium-low; cook until butter melts, stirring occasionally. Set mill or colander over pan; crank mill, or use the back of a ladle or large spoon to press cooked potato through colander into milk mixture. Add salt and pepper to milled potato in pan; stir well to combine.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.