Variation: Lactose-Free The Best Ever Mashed Potatoes
Yukon Gold Potatoes make the very best ever mashed potatoes. I make this recipe every year for Thanksgiving and I am never disappointed. You can make these ahead several days and store in the fridge.
VEGETABLES RECIPE HELP
INGREDIENTS
5 pounds Yukon Gold potatoes, cooked and mashed (see below)
1 stick (8 tablespoons) of butter (or more to taste) cut into bits
1/2 cup milk, scalded
salt and ground white pepper, to taste
INSTRUCTIONS
1. Scrub the potatoes and place them whole in COLD salted water. Bring water to a boil and cook covered, simmering for 20 to 30 minutes. Check for doneness when potato is easily pierced with a sharp knife.
2. Process the hot potatoes immediately through a ricer or food mill into a heavy bottomed large saucepan. The potatoes will peel themselves when pushed through a ricer or food mill !!
You can also peel them with a hot mitt and mash them with a fork or wire masher (never, never ever use an electric mixer).
3. Under low heat, cook the dry processed potatoes, stirring often for a few minutes to dry them. Combine mashed potatoes and cold butter, in bits, and beat constantly with a paddle or spoon. Add about 1/2 cup scalded milk in a stream. Don't add too much milk otherwise the potatoes will become gummy. Season with salt and pepper.
4. Serve immediately or place in a large casserole and refrigerate until later. If baking cold, let stand 30 minutes first, and then cook for 30-50 minutes at 325 degrees F.
STORAGE
Keep refrigerated for about 3 to 5 days. Mashed potatoes do not freeze well.
VARIATION
Lactose Free: Substitute the butter with earth Balance Soy butter and the Milk with whole or 2% Lactaid or Soy Milk
