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Laurent Tourondel's Yukon Gold Mashed Potatoes

Yukon Gold potatoes are key to velvety smooth and creamy mashed potatoes.

Laurent Tourondel's Yukon Gold Mashed Potatoes


1 1/4 pounds Yukon Gold potatoes, peeled
  kosher salt
1/3 cup whole milk
3 tablespoons unsalted butter, melted
  fine sea salt

Cooking Instructions

Put potatoes in a large pot and cover with cold water. Add 1 teaspoon of kosher salt per quart of water. Place the pot over medium-high heat and bring to a boil. Reduce the heat and simmer until the potatoes are fork tender, about 15 to 20 minutes depending upon the size of the potatoes.

In a small saucepan over low heat, warm the milk and butter.

Drain the potatoes and pass them through a food mill or a potato ricer while still warm. Gently fold in the warm milk and butter. Season to taste with the sea salt.

Serves 4.

Recipe courtesy of Laurent Tourondel, BLT, New York.

Equipment List

Measuring Cups and Spoons
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