MASHED POTATOES-JULIA CHILD

MASHED POTATOES-JULIA CHILD image

Yield 6

Number Of Ingredients 5

4 or 5 large "baking" potatoes
Salt
½ cup or so milk and/or cream, heated in a saucepan
2 or more tablespoons softened butter
Freshly ground white pepper

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.