You may also like
Ingredients
- 3 pounds (about 9) Yukon Gold potatoes
- 1 cup low-sodium chicken broth
- 6 tablespoons unsalted butter (3/4 stick), cut into small pieces
Method
- Peel potatoes, cut into eighths, and place immediately into a large pot.
- Add water to cover the potatoes by at least 2 inches and salt well (the water should taste like seawater).
- Bring potatoes to a boil over high heat.
- Once boiling, reduce heat to medium low and simmer, uncovered, until potatoes are completely tender and just beginning to fall apart, about 20 minutes.
- Drain potatoes in a large colander and let them dry undisturbed for about 5 minutes.
- Meanwhile, heat broth and butter over medium heat in the pot used to cook the potatoes until mixture is hot and butter is melted.
- Remove from heat and season with freshly ground black pepper and, if necessary, salt.
- Pass cooked potatoes through a potato ricer into the broth mixture.
- Fold together, being careful not to overwork the potatoes, until evenly combined and smooth.
- Taste potatoes, and, if necessary, adjust seasoning.
