sz.toflyintheworld.com
Latest recipes

Silky-Smooth Mashed Potatoes

Silky-Smooth Mashed Potatoes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


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.

How to Make It

Step 1

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.

Step 2

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.


Watch the video: Mashed Potatoes. Basics with Babish