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