What You Need
3 lbs. boiling potatoes
1/2 cup milk
1/4 lb unsalted butter
3/4 to 1 cup buttermilk
1/2 tsp freshly ground black pepper
salt
What To Do
In a large pot, bring 4 quarts of water and 2 T of salt to a boil. Meanwhile cut the potatoes into 1 1/2" cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot ilk/butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. add 2 teaspoons of salt and the pepper to taste, and serve hot.
3 lbs. boiling potatoes
1/2 cup milk
1/4 lb unsalted butter
3/4 to 1 cup buttermilk
1/2 tsp freshly ground black pepper
salt
What To Do
In a large pot, bring 4 quarts of water and 2 T of salt to a boil. Meanwhile cut the potatoes into 1 1/2" cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot ilk/butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. add 2 teaspoons of salt and the pepper to taste, and serve hot.
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