Chef-Approved Whipped Potatoes
Time: 9 hours 40 minutes
Yield: 10 servings
About
This is the ultimate in mashed potatoes... even calling them mashed potatoes feels like it doesn't quite do them justice! Chef-Approved Whipped Potatoes is a 5-star side dish that impresses and amazes right from the first bite. The golden potatoes are impossibly smooth and creamy, loaded with rich cream and butter. In fact, Chef-Approved Whipped Potatoes don't really need anything else, because the richness of this potato perfection is more than tantalizing enough! This is cooking at its highest level!
Ingredients
- 4 quarts cold water
- 4 pounds Yukon Gold potatoes, washed and rinsed, peeled
- 1 gallon whole milk
- 4 ounces unsalted butter, melted
- 1 tablespoon kosher salt
Directions
Step 1 -In a large, 8-quart container, add the cold water.
Step 2 -Using a mandoline, carefully slice the potatoes, as thinly as possible, directly into the water.
Step 3 -Cover the container and refrigerate the potatoes for at least 8 hours and up to overnight.
Step 4 -Drain the potatoes and rinse them with new, cold water.
Step 5 -Spin the potatoes dry with a salad spinner or pat them very dry using paper towels.
Step 6 -Transfer the potatoes to an 11-quart pot.
Step 7 -Cover the potatoes with the milk.
Step 8 -Place the pot over medium heat and bring the mixture to a simmer, about 35 minutes.
Step 9 -Reduce the heat to low and cook, uncovered, until the potatoes are fork-tender and beginning to fall apart, about 25-30 minutes.
Step 10 -Reserve 1 cup of the cooking milk.
Step 11 -Using a colander, drain the potatoes and then return them to the pot.
Step 12 -In a large bowl, press the potatoes through a ricer.
Step 13 -In the same bowl, add the reserved hot milk, the butter, and the salt.
Step 14 -Using an electric hand mixer on low speed, whip the potatoes, until combined and smooth, about 15-30 seconds, being careful not to overmix.
Step 15 -Serve.
