Tom's Perfect Mashed Potatoes

Name: Tom's Perfect Mashed Potatoes
Yield: 6
Ingredients: 2 lb. Idaho potatoes; 3 tbsp. kosher salt; 1 c. milk; 4 tbsp. cold unsalted butter; 1/2 tsp. fresh-ground black pepper

Published: Jan 12, 2012

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Yields:

Cal/Serv:

224

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Country Living shares this Thanksgiving recipe, inspired by the cooking style of New York City chef Tom Valenti. To keep mashed potatoes warm until the meal is served, place them in a heat-proof bowl and cover with foil. Set that bowl in a pot of barely simmering water that reaches halfway up the side of the bowl.

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Directions

1. Step 1Cook the potatoes: Heat oven to 250 degrees F. Place the potatoes in a pot and fill with enough water to cover. Add the salt and bring to a boil over high heat.
2. Step 2Reduce the heat to medium and simmer until potatoes are tender -- 12 to 15 minutes. Drain the potatoes, transfer to a baking pan, and place in the oven until thoroughly dried out -- 7 to 8 minutes. (Shake the pan occasionally to ensure all excess water evaporates.)
3. Step 3Puree the potatoes: Heat the milk in a small saucepan until it simmers. Mash the potatoes until smooth, taking care not to overwork them. Alternately add the butter and milk in thirds -- gently folding with a rubber spatula. Stir in the pepper.