Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Baking potatoes; peeled and cut into |
| \N \N | ; large pieces |
| ¾ cup | Milk; up to 1 |
| 6 tablespoons | Unsalted butter; softened |
| \N \N | Salt and pepper to taste |
Place potatoes in a medium pot and cover with cold water. Bring to a boil, lower heat to a simmer. Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes.
When potato are done, drain and return potatoes to pot to dry slightly. Run potatoes through food mill or potato ricer into pot.
Heat milk in saucepan. Add hot milk to potatoes, over heat, until smooth.
Add butter and beat until finely textured and fluffy.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9237 Converted by MM_Buster v2.0l.