Potato Puree

Name: Potato Puree
Yield: 8
Ingredients: 3 pounds large baking potatoes, peeled; 1 unsalted butter; 1 cup milk; Kosher salt

Putting potatoes through a ricer instead of mashing them makes them perfectly fluffy. Adding lots of butter and milk makes them irresistibly rich.

By Gerard Craft

Recipe by Food & Wine April 2009

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Yield:

Step 1
Bring a large saucepan of water to a boil. Add the whole potatoes and cook over moderate heat until tender, 20 minutes. Drain and wipe out the saucepan. Working with 1 potato at a time, pass the potatoes through a ricer into the saucepan.

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Step 2
In a small saucepan, melt the butter in the milk over moderate heat. Gradually whisk the hot milk into the potatoes and season generously with salt. Cook over moderate heat, whisking, until hot. Serve.