SERVES 4
This recipe works best with either a metal colander that sits easily in a Dutch oven or a large pasta pot with a steamer insert. To prevent excess evaporation, it is important for the lid to fit as snugly as possible over the colander or steamer. For the lightest, fluffiest texture, use a ricer. A food mill is the next best alternative. Russets will also work in this recipe, but avoid red potatoes.
2 |
pounds Yukon Gold potatoes (about 4 medium), peeled, cut into 1-inch chunks, rinsed well, and drained (see note) |
4 |
tablespoons (½ stick) unsalted butter, melted |
Table salt |
|
⅔ |
cup whole milk, warmed |
Ground black pepper |
1. Place a metal colander or steamer insert in a large pot or Dutch oven. Add enough water to barely reach the bottom of the colander. Bring the water to a boil over high heat. Add the potatoes, cover, and reduce the heat to medium-high. Cook the potatoes for 10 minutes. Transfer the colander to the sink and rinse the potatoes under cold water until no longer hot, 1 to 2 minutes. Return the colander and potatoes to the pot, cover, and continue to cook until the potatoes are soft and the tip of a paring knife inserted into the potatoes meets no resistance, 10 to 15 minutes longer. Drain the potatoes.
2. Set a ricer or food mill over the now-empty pot. Working in batches, transfer the potatoes to the hopper and process or mill, removing any potatoes stuck to the bottom. Using a rubber spatula, stir in the butter and ½ teaspoon salt until incorporated. Stir in the milk until incorporated. Season with salt and pepper to taste and serve.