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French Mashed Potatoes
These luxurious French mashed potatoes deliver an incredibly smooth, almost pourable texture. Instead of boiling in water, Yukon Gold potatoes simmer directly in a rich bath of milk and butter. Passing the tender potatoes through a food mill ensures a silky consistency without any lumps. It is a decadent side dish that brings restaurant-quality richness to your holiday table or weekend dinner.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 20 tablespoons (2½ sticks) unsalted butter
- 1⅓ cups whole milk
- Salt and white pepper
Instructions
- 1Put the potato pieces in a fine-mesh strainer and wash them under cold running water until the water runs clear. Leave them to drain.
- 2Warm the butter, milk, and one teaspoon of salt in a large saucepan over low heat until the butter completely melts.
- 3Stir the drained potatoes into the saucepan and raise the heat to medium-low. Cook just until the liquid begins to boil.
- 4Turn the heat down to low and partially cover the pan. Simmer gently for 30 to 40 minutes, stirring every 10 minutes, until a paring knife slides easily into the center of the potatoes.
- 5Pour the potatoes into a fine-mesh strainer set over a large bowl to catch the cooking liquid. Wipe the saucepan clean, pour the reserved liquid back in, and set it over low heat.
- 6Place a food mill fitted with its finest disk over the saucepan. Process the potatoes through the hopper in batches.
- 7Whisk the milled potatoes into the warm cooking liquid for 10 to 15 seconds until completely smooth and nearly pourable. Season with salt and white pepper to your liking, then serve right away.