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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Bon Appetit, November 2010. You will need a potato ricer for this recipe. Ingredients:
4 lbs yukon gold potatoes, peeled, cut into 3-inch pieces |
8 garlic cloves, peeled |
1 1/4 cups whole milk |
5 tablespoons unsalted butter, cut into 1-inch pieces |
Directions:
1. The Technique: The perfect mashed potatoes aren't actually mashed. The key is using a potato ricer (which looks like a giant garlic press). This gadget gently breaks the potatoes into tiny, flaky pieces (rather than smashing them into a gluey mass), creating just the right texture. Your left with light, fluffy, perfect potatoes.
2. Bring large pot of salted water to boil. Add potatoes and garlic; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes. Drain potatoes; return to pot. Toss potatoes and garlic over high heat until moisture evaporates, about 2 minutes. Heat milk with butter in small saucepan over medium heat until butter is melted; set aside. Using potato ricer, press potatoes and garlic into large bowl. Add milk mixture; stir to blend. Season to taste with salt and pepper. (DO AHEAD Can be made 2 hours ahead. Transfer to microwave-safe bowl; let stand at room temperature. Reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes.).
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