-
1
Place the potatoes in a large pot and cover with cool water.
-
2
Place the pot on a burner over high heat and bring to a boil, then reduce to a simmer and cook until you can easily stick a fork through them (about 20 minutes, but cooking times will vary depending on how large you cut your potatoes).
-
3
Be careful not to overcook or your potatoes will turn out mealy.
-
4
In a separate small saucepan heat the milk and butter and season with salt and pepper.
-
5
Keep hot until needed.
-
6
Be careful not to let burn or boil over.
-
7
Drain and return the potatoes to the pot and place over the warm burner for one to two minutes to remove some of the moisture.
-
8
If it is an electric burner just turn it off, and if you are using gas just have the flame very low for this step.
-
9
Puree the potatoes through the ricer or food mill.
-
10
*
-
11
Fold in the milk and butter mixture until the potatoes are smooth and creamy.
-
12
Do not over-stir or your potatoes will be gummy in texture.
-
13
Add more salt and pepper if needed.
-
14
*At this point if you want a more home-style potato, use a masher and smash the potatoes instead of pureeing them.
-
15
Variationsyou could add nutmeg, roasted garlic, or fresh herbs for additional flavorings to your pureed potatoes.
