3 lbs red or yellow potatoes or a mix of the two
1 T salt (for boiling the potatoes)
1 1/2 c whole milk
4 T unsalted butter
2 t kosher salt
1. Scrub and peel the potatoes. You
can leave the peel on if you'd like. If you are using a food mill it
will seperate the peels for you. Cube them into
(1)2-3 inch pieces.
(2)Place them in a large pot and fill with
water. Add the salt, cover and bring to a boil over high heat.
Boil until tender 20-30 minutes. Drain the water.
2. In a microwave safe container
add the milk and butter. (3)Heat in
the microwave 1-3 minutes. Don't let the milk boil. The butter
may not all be melted, but as long as the milk is hot, it will melt in the
next few minutes or when you mix them into the potatoes. Set aside.
3. If using a food mill, set it up
over the bowl of an electric mixer. Place the potatoes in the mill and
(4)turn until they have all gone through.
If you aren't using a food mill proceed to this step. Fit the electric
mixer with the whisk attachment. Add the salt and beat on high until
light and fluffy. Transfer to serving dish and serve hot! No
1. Cutting the potatoes into small pieces before
boiling allows them to cook faster. There is no advantage in slow
boiling potatoes, so you might as well do this. Smaller pieces will
help with the food mill process as well. My food mill has a hard time
with bigger pieces.
2. Weigh the potatoes after they are scrubbed and
cubed. There are often pieces that are discarded during this process.
3. Heating the milk keeps the
4. I love the food mill
for taste and texture, but it can be a frustrating piece of equipment to
use. While using it I always wonder why I am not using an electric
appliance, but when I eat and serve these it is worth every bit of the work!