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