Whipped Potatoes

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This recipe is my GOLD standard for whipped potatoes, excuse the pun! Best texture & flavor ever! I followed the recipe to the "T" and the potatoes came out perfectly. I do not own a ricer, so I used the old flat-bottomed masher I've always used & that worked out just fine to eliminate any lumps prior to whipping. While whipping, I slowly poured the milk until I got the texture I was wanted. I did not use all the milk & can understand why some reviewers mentioned using less salt than called for. Nonetheless, these are perfection! To those who have burned pots: It is the POT, not the recipe. Please use a thick-bottomed pot, keeping an eye on the simmering pot throughout the cooking time, stirring on occasion from the bottom up. Please try this again if your first attempt wasn't a success-this recipe is a winner! (PS To avoid gummy results, you must rinse the potatoes thoroughly both after they've been in the fridge & after they've cooked in order to rinse away the starch.

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Made these for Thanksgiving and I couldn't serve them. The potatoes did take a long time on the stove but my issue was they wouldn't go through my recently purchased potatoe ricer (that I bought just for this recipe. I did other potatoes with the ricer the day before, but they were quartered potatoes. The thinly sliced potatoes just sat on the bottom of my ricer and wouldn't go through. I tried mashing them regularly and not sure what happened but they just turned into glue. Thank goodness I had also made my staple do ahead mashed with cream cheese and sour cream or we wouldn't have had potatoes on the T-giving table. My ricer is a hand held (looks like a big garlic press. Have others been able to use that kind of ricer with thinly sliced potatoes?

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These tasted fine, but for the effort I would have rather just stuck with the old method. I followed the recipe exactly and was a little disappointed that they didn't taste better. Besides being so much work, I also still have a pan with burnt milk soaking. This is the only AB recipe that I haven't wanted to rave about, so I'm still going to worship in the Church of Good Eats.

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nope, scalded, will try again though, we just need new pots and pans... I know that is 99% of the problem :(

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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!

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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!

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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.

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Turned out just as advertised - Prep ahead was wonderful and the end product was lighter than the normal mashed we usually make. Ricing these really works great and there was enough milk on the spuds that I didn't need the cup of milk. I used a mix of both yukon and bakers and 2% milk. Will add some garlic and a bay leaf next time during the cooking and white pepper before whipping.
One warning - stir them - the bottom of my pot is covered with a crust of burned milk/potato starch that I don't get with water.

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For all the prep, cooking time and amount of milk used, I found this recipe no better than the recipe I've always used. Next time I'll go back to my recipe.

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My family is in revolt! This recipe was inferior to the "old-fashioned" approach. Less potato flavor and stickier consistency. Definitely not "good eats".