Ingredients
Serves 8
In a kettle combine the potatoes with enough cold water to cover them by 2 inches, bring the water to a boil, and add salt to taste. Simmer the potatoes for 1 hour, or until they are tender, drain them, and return them to the kettle. Steam the potatoes, covered, shaking the kettle, for 30 seconds, or until they are dry. Peel the potatoes while they are still warm, force them through a ricer or a food mill fitted with the coarse disk into a bowl, and beat in the milk, scalded, the butter, and salt and pepper to taste. Transfer the potatoes to a heated serving dish.
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Reviews (2)
Back to TopI make mine with white or Yukon Gold potatoes & add 1 russet potato. The mashed potatoes aren't as dry as just using russet or glue an just using Yukon Gold or white potatoes.
Anya1321
Crawford,NY
11/23/2019
Simple delicious and so much better than some flakes out of a box! Holds gravy great,too.
Anonymous
Pensacola,FL
6/23/1999