Yield: 10 servings
|4 pounds||Russet; Yukon gold or long white potatoes|
|2 tablespoons||Salt; or to taste|
|1½ cup||Milk or cream|
|½ cup||Unsalted butter; cubed|
|½ teaspoon||Freshly ground pepper|
|½ teaspoon||Freshly ground nutmeg|
Peel and cut potatoes into ½-inch-thick slices. Place in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place over high heat, and bring to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander. Meanwhile, place milk in a small saucepan set over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm.
Using a potato ricer, place a heat-proof bowl on top of a pan of simmering water. Press hot, drained potatoes through 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 while stirring continuously. Stir in pepper, nutmeg, and salt to taste. Serve immediately. Serves 10.
Herb-Flavored variation: prepare the potatoes as directed, but use half a cup of herb-infused olive oil instead of butter. Finish the potatoes by stirring in some fresh, chopped herbs such as parsley, dill, chives, or basil. For Roasted-Garlic mashed potatoes, prepare potatoes as directed, adding one small head of roasted garlic to the puree after mixing in the butter.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
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