Purée de Pommes de Terre (Mashed Potatoes)
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Mashed potatoes à la française call for a utensil that is in every French kitchen cupboard: a food mill.
Hands-on: 25 minutesTotal: 50 minutes
- 1 Tbsp. kosher salt
- 2 lb. potatoes (russet or Yukon gold), peeled, cut in big chunks
- 1 cup whole milk
- 2 Tbsp. butter, diced
- 1 tsp. ground nutmeg
- 1 tsp. salt
- 1 tsp. ground black pepper
- Fill a large saucepan with water, add kosher salt and the potatoes, and bring to a boil over high heat. Boil for 25 minutes. A knife blade should be able to pierce the potatoes easily. Drain the potatoes in a colander, and mash them with the food mill.
- In a medium saucepan, warm the milk over medium heat. Stop before the boiling point, then pour slowly over the potatoes, stirring constantly with a wooden spoon. Add the butter, nutmeg, salt, and pepper, and stir till smooth.
- Serve immediately.