Ingredients
- 4 pounds Yukon Gold potatoes, washed and rinsed
- 1 gallon whole milk
- 4 ounces unsalted butter, melted
- 1 tablespoon kosher salt
Directions
Peel the potatoes and slice as thinly as possible on a mandoline directly into a large, 8-quart container filled with 4 quarts of cold water. Cover and refrigerate overnight.
Drain the potatoes and rinse with clean, cold water; spin dry in a salad spinner. Transfer the potatoes to an 11-quart pot, cover with the milk and set over medium heat. Bring to a simmer, about 35 minutes. Reduce the heat in order to maintain a simmer and cook, uncovered, until the potatoes are fork tender and beginning to fall apart, 25 to 30 minutes.
Reserve 1 cup of the cooking milk. Drain the potatoes thoroughly in a colander and return them to the pot. Press the potatoes through a ricer into a large mixing bowl. Add the reserved hot milk, butter and salt and use an electric hand mixer to whip on low speed for 15 to 30 seconds. Do not overwhip.
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By kimmy71
Orange, CA
on November 28, 2011
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BF said these were the best mashed potatoes he's ever had! And he does NOT like mashed potatoes very much! The 1T salt was a bit much, I stopped after about 2 tsp and wished I had put only about 1 tsp otherwise still 5 stars!
By thmpr0550_5225332
Phoenix, AZ
on November 27, 2011
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This is not your ordinary whip them up quick recipe. It took a little time, but the results was excellent. A few things they left out of the recipe that was on the show. You can soak the potatoes for a few hours instead of overnight, and scoop them out of the pot instead of pouring (you pour the starch that you have soaked out onto the potato that way Alton also put a few cloves of garlic in the pot with the potatoes while cooking. This made the potatoes! Comments to others: your milk was probably cold from the fridge instead of regular tap water which does add to the cooking time...and with any milk product you cook on your stove you should always stir on a regular basis to prevent sticking/burning. The next time you need a recipe to wow the group try this!
By loganro2
on November 25, 2011
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This recipe was a lot of work for a pretty ordinary result. I used 3lbs of yukon gold potatoes and 1/2 gallon of 2% milk. The 1/2 gallon was enough to cover the potatoes during cooking. The main problem I had was getting the milk to boil! I waited for an hour with the heat on medium, then finally turned it up to medium high and it barely boiled. I was afraid to turn the heat up any higher, and even with it on medium I now have a stuck on film of burnt milk on the bottom of my pot. It is still soaking now. The potatoes themselves were light and fluffy, but I think I could get a similar result just cooking them in water like normal and using the ricer.
Read all 9 reviews