Pureed Potatoes
Ingredients
- 3-4 medium Yukon gold potatoes, peeled and cut into 1-inch chunks (about 2 pounds)
- 4 tablespoons unsalted butter
- ¾ cup milk, warm, as needed
- Salt and ground black pepper, as needed
Instructions
- Place the potatoes into a large pot and cover with cold water by at least 1 inch.
- Place the pot over medium-high heat and bring the water up to a boil. Continue boiling the potatoes until they are tender enough to be easily mashed with a fork, 15-20 minutes.
- Drain the cooked potatoes well.
- Working in batches off the heat, pureee the potatoes using the food mill or ricer, catching them in the pot they were cooked in.
- Add all of the butter and about half of the milk to the potatoes and stir to combine.
- Continue adding the milk, about 1 tablespoon at a time, until the potatoes are a smooth creamy consistency (only stir the potatoes enough to mix them – over whipping them will make them pasty and thick).
- Season with salt and pepper.
- Serve warm.
Notes
Tip #1: Don’t skip out on the peeling, as the skins will get caught in the ricer or food mill and the potatoes won’t be smooth.
Tip #2: When boiling potatoes, always start cooking them in cold water. Covering them with hot water before placing them over the heat will cause the starches on the outside to cook right away. This will result in potatoes that are gummy on the outside and raw on the inside.
Tip #3: Don’t use a blender or food processor to make pureed potatoes. The starches in the potatoes will get gummy in these machines.