MASHED POTATOES-JULIA CHILD
Steps:
- Mashing. While still warm, either put the potatoes through a ricer (my preference) and return to the pan, or place in the large bowl of your electric mixer and, using the wire whip attachment and moderate speed; puree them with ¼ cup of the milk and/or cream. Seasoning. Beat in driblets of hot milk and/or cream, alternating with ½ tablespoons of butter-careful not to make them too soft. Season with salt and pepper to taste. The sooner you can serve them, the better. Notes Suggested Special Equipment: A potato ricer, or an electric mixer Ahead-of-time note: If you cannot serve at once, beat in only a minimum of milk, etc. (Turn the potatoes into a saucepan if you have used an electric mixer.) Set in another pan of hot but not simmering water, and cover the potatoes loosely-they must stay warm to retain their fresh quality, and they must have air circulation or they develop an off-taste. At serving time, bring the water to the simmer, beating the potatoes with a wooden spoon; then beat in more hot milk or cream and soft butter to your taste.
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