TLP Featured Image
Photo by Evan Sung

recipe heading-plus-icon

yields

10 servings

    ingredients
  • 5 pounds Yukon Gold potato
  • 20 tablespoons unsalted butter, room temperature
  • 1¼ cup−2½ cups whole milk, warmed
  • Salt to taste
steps
  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

Leave a Reply

Be the first to comment.


sale left

Subscribe

get 1 year for $24.99

get
1 year for $24.99

Save 72% off newsstand prices!

Suscribe Now
sale right