Milk Street came up with the genius idea of cooking potatoes in milk to create rich and delicious mashed potatoes without adding cream. Don’t worry- there was still plenty of butter. 🙂
This recipe was adapted from Milk Street, contributed by Diane Unger. I modified the proportions and cooking time. Fabulous.
The original recipe notes that it is important to use whole milk because low-fat milk could break during the simmering process. Also, the potatoes should not be rinsed or soaked in water once cut. Doing so will wash off the starch, which is crucial for their creamy texture.
Yield: 8 servings
- 4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- 5 cups whole milk, plus more as needed
- Kosher salt and freshly ground black pepper
- 8 tablespoons salted butter (one stick), cut into 8 pieces
- In a large saucepan, combine the potatoes, milk and 2 teaspoons of salt. (I used a Dutch oven.)
- Bring to a simmer over medium, then reduce to low and cook, uncovered and stirring often, until the potatoes are beginning to fall apart and most of the milk has been absorbed, 40 to 50 minutes.
- Remove the pan from the heat. Add the butter and, using a potato masher, mash the potatoes into an almost-smooth puree.
- If desired, thin with additional milk. Taste and season with salt and pepper.