Earthy Mashed Potatoes

american milk/cream potato side bake thanksgiving vegetarian kid-friendly fall gourmet pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher small plates

N/A

Makes 4 servings

Source

Ingredients

2 lb large potatoes (any kind)

1 cup whole milk

1/2 stick (1/4 cup) unsalted butter

1 teaspoon salt

1/4 teaspoon white pepper

a potato ricer

Method

Put oven rack in middle position and preheat oven to 425°F.

Wrap each potato in foil, then prick potatoes through foil several times with a fork. Bake potatoes until tender, 1 to 1 1/4 hours.

Heat milk, butter, salt, and white pepper in a 3-quart heavy saucepan over moderate heat until butter is melted.

While milk mixture heats, unwrap baked potatoes and, while still hot (use a kitchen towel to protect your hands or hold potatoes with tongs), pull off skin with a paring knife or halve unpeeled potatoes and scoop out flesh with a spoon, transferring it to a bowl. Discard skin.

Force hot potatoes through ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.