Marta Sgubin'S Mashed Potatoes For Jackie Kennedy Onassis

1. 1

   Peel the potatoes and place them in a large pot with cold water to cover.

2. 2

   Boil them for 40 minutes or until they are very soft. They are ready if they fall apart when poked with a fork. Drain in a colander.

3. 3

   Off the heat, put 12 tablespoons of the butter into the pot in which the potatoes were boiled.

4. 4

   When it begins to melt from the heat of the pot, fit a food mill with a fine blade over the pot and put the potatoes through it. They really have to be milled; if they are actually mashed, they will be lumpy.

5. 5

   Put the pot of potatoes back on the stove over VERY LOW heat. Stir with a whisk to incorporate the butter.

6. 6

   Little by litle, begin pouring in the hot milk. Stir a LOT as you pour so the potatoes get really fluffy. You may not need all of the milk; add enough so the potatoes get to the consistency of thick whipped cream.

7. 7

   Keep the potatoes over low heat and keep stirring. The potatoes have to be really stretched. If they get too thick, add more milk.

8. 8

   Just before serving, beat in the remaining 4 tablespoons of butter. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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