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Ingredients
- 2 pounds Yukon Gold potatoes, washed and scrubbed
- 4 -6 tablespoons butter, softened
- 1/2 cup warm milk
- Salt and pepper, to taste
Method
- Place potatoes in a large pot and cover with salted cold water.
- Bring to a boil and reduce heat so that potatoes continue to simmer.
- Cook potatoes until tender about 20-30 minutes depending on size of potatoes.
- Drain potatoes and return to hot pot and shake to dry off.
- Carefully peel potatoes and pass through a food mill or ricer.
- Stir warm milk and softened butter into potatoes until smoothy and creamy and a desirable consistency.
- Season with salt and pepper.
- Serve immediately.
- To hold potatoes for service: reheat riced or pureed potatoes in microwave and add milk and butter right before serving.
