MASHED POTATO

Name: MASHED POTATO
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 lbs. Russet Potato (Yukon Gold, If rattes potatoes use, scrubbed but not peeled them); 1 Tbls Salt; 10 oz. Butter (unsalted, (2 1/2 sticks) cut into cubes); 1 cup Molk (whole or half n half); 2 1/4 tsp Salt; 3 White Pepper (pinches)

Law

Prep 15 mins15m

Cook 35 mins35m

Serves 6

Joel Robuchon's Mashed Potatoes

↬ Adapted from Pinterest

Ingredients

2 lbs Russet Potato (Yukon Gold, If rattes potatoes use, scrubbed but not peeled them)
1 Tbls Salt
10 oz Butter (unsalted, (2 ½ sticks) cut into cubes)
1 cup Molk (whole or ½ n ½)
2 ¼ tsps Salt
3 White Pepper (pinches)

Instructions

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1
Place potatoes in salted water and bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about . Drain the potatoes and peel them. Put them through a potato ricer into a large bowl. Slowly mill the potatoes through the potato ricer.
2
In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the potatoes to a Dutch oven or sauce pan. On med low heat, add the chilled butter cubes to the potatoes and stir continuously for a smooth and creamy texture about .
3
Pour the very hot milk in a thin stream, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add the 2 1/4 tsp. salt and white pepper.

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