Recipe courtesy of Martha Stewart
Total:
40 min
Active:
20 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Peel potatoes, and cut into 1/2-inch-thick slices. Place in a medium stockpot, and cover with cold water. Add 2 tablespoons salt. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until tender when pierced with the tip of a knife, about 20 minutes. Drain.

While potatoes are cooking, place milk in a small saucepan over medium-high heat just until it comes to a simmer. Reduce heat to low, and keep warm. Place a heat-proof bowl over a pan of simmering water. Press hot, drained potatoes through a ricer into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.

Stir in butter until completely melted and well incorporated. Slowly pour in hot milk, stirring continuously. Add pepper, nutmeg, and salt; stir to combine. Taste, and adjust for seasoning. Serve immediately.

IDEAS YOU'LL LOVE

Crash Hot Potatoes

Recipe courtesy of Ree Drummond

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Whiskey-Glazed Sweet Potatoes

Recipe courtesy of Guy Fieri

Rosemary Roasted Potatoes

Recipe courtesy of Ina Garten

Dill Fingerling Potatoes

Recipe courtesy of Ina Garten

Grilled Potatoes with Mustard-Garlic Dressing

Recipe courtesy of Bobby Flay

Duck Fat Fingerling Potatoes

Recipe courtesy of Jehangir Mehta

Yukon Gold Potatoes: Jacques Pepin Style

Recipe courtesy of Rachael Ray

Roasted Yukon Potatoes with Rosemary

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking