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10 servings

  • 5 pounds Yukon Gold potato
  • 20 tablespoons unsalted butter, room temperature
  • 1¼ cup−2½ cups whole milk, warmed
  • Salt to taste
  1. Place whole potatoes in a large pot of boiling salted water. Boil until tender, 30−40 minutes. When cool enough to handle, rice potatoes in a potato ricer.
  2. Place riced potatoes back in the pot over medium heat. Stir for a few minutes until warm (do not brown). Beat in the butter. Gradually add milk while continuing to beat until desired consistency. Season to taste with salt and serve immediately.
  • from Chef Katie Button of Curatè, Asheville, NC

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