Whipped Potatoes Recipe source: American Test Kitchen
Ingredients: Serve 8 to 10
4 pounds rust potatoes, peeled and cut into 1 inch pieces
1 ½ cup whole milk
8 tablespoons unsalted butter,
Cut into pieces
2 teaspoons salt
½ teaspoon pepper
Procedures:
Place potatoes in colander and rinse under cold running water until water runs clear, about 1 minute. Drain potatoes. Fill dutch oven with 1 inch waer and bing to boil. Place steamer basket in dutch oven and fill with potatoes. Reduce heat to medium and cook, covered, until potatoes are tender, 20 to 25 minutes.
Heat milk, butter, salt and pepper in small saucepan over medium low heat, whisking until smooth about 3 minutes; cover and keep warm.
Pour contents of dutch oven into colander and return potatoes to dry pot. Stir over low heat until potaotes are thoroughly dried, about 1 minutes. Using stand mixer fitted with whisk, brak potatoes into small pieces on low speed, about 30 seconds. Add milk mixture in steady steam until incorporated. Increase speed to hgi and whip until potatoes are ligh and fluffy and no lumps remain, about 2 minutes. Serve. End.
Ingredients: Serve 8 to 10
4 pounds rust potatoes, peeled and cut into 1 inch pieces
1 ½ cup whole milk
8 tablespoons unsalted butter,
Cut into pieces
2 teaspoons salt
½ teaspoon pepper
Procedures:
Place potatoes in colander and rinse under cold running water until water runs clear, about 1 minute. Drain potatoes. Fill dutch oven with 1 inch waer and bing to boil. Place steamer basket in dutch oven and fill with potatoes. Reduce heat to medium and cook, covered, until potatoes are tender, 20 to 25 minutes.
Heat milk, butter, salt and pepper in small saucepan over medium low heat, whisking until smooth about 3 minutes; cover and keep warm.
Pour contents of dutch oven into colander and return potatoes to dry pot. Stir over low heat until potaotes are thoroughly dried, about 1 minutes. Using stand mixer fitted with whisk, brak potatoes into small pieces on low speed, about 30 seconds. Add milk mixture in steady steam until incorporated. Increase speed to hgi and whip until potatoes are ligh and fluffy and no lumps remain, about 2 minutes. Serve. End.
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