FLUFFY MASHED POTATOES

By Shaylie

Ideally, this recipe should work with a wide range of potatoes: Russets, Yukon Golds, red potatoes, and white potatoes. But due to their low starch content, the red potatoes were a bust, tasting bland and unin¬spiring no matter how much butter was added to the mix. While the other potatoes worked fine, tasters liked the deeper flavor of the Yukon Golds best

Ingredients

• 2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into I -inch chunks, rinsed well, and drained
• 4 tablespoons unsalted butter, melted
• Table salt
• 2/3 cup whole milk, warm
• Ground black pepper

Preparation

Step 1

1. Place metal colander or steamer insert in large pot or Dutch oven. Add enough water for it to barely reach bottom of colander. Turn heat to high and bring water to boil. Add potatoes, cover, and reduce heat to medium-high. Cook potatoes 10 minutes. Transfer colander to sink and rinse potatoes under cold water until no longer hot, 1 to 2 minutes. Return colander and potatoes to pot, cover, and continue to cook until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 10 to 15 minutes longer. Pour off water from Dutch oven.
2. Set ricer or food mill over now-empty pot. Working in batches, transfer potatoes to hopper of ricer or fbod mill and process, removing any pota¬toes stuck to bottom. Using rubber spatula, stir in melted butter and i/2 teaspoon salt until incorpo¬rated. Stir in warm milk until incorporated. Season to taste with salt and pepper; serve immediately.