The Best Potato Purée
Ingredients
- 3.3 lbs Yukon gold or yellow potatoes, peeled and cut in 2 inches cubes same size
- 6 oz butter unsalted, melted with the hot milk (below)
- 1 cup milk whole, warm, mixed with melted butter (above)
- 2 teaspoons kosher salt
- 1/8 teaspoon white, ground pepper
- 1/2 teaspoon ground nutmeg
Directions
- Simmer the potatoes starting in cold water , do not boil, cook until tender to the knife.
- While cooking the potatoes, bring to a boil the milk and butter and set aside.
- Strain the cooked potatoes in colander or pastry rack and let it dry steam for 3 minutes (removing as much of water as possible).
- Pass the potatoes thru a food mill (or a ricer but never in a food processor) into a stand mixer bowl.
- With the paddle, incorporate the milk and butter mix, add 3/4 of the seasonings.
- Give a strong whip (with the paddle) to make the purée fluffy.
- Taste and add more seasoning if necessary.
- Serve hot (can be held in warm oven, covered with aluminum foil and a touch of butter on top of the mashed potatoes).