Whipped Potatoes
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 459
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 21
- Protein
- 16
- Cholesterol
- 63
- Sodium
- 744
- Total: 9 hr 40 min
- Prep: 40 min
- Inactive: 8 hr
- Cook: 1 hr
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.