2 lbs Idaho potatoes, peeled and cut into 1 inch pieces
3 Tbs kosher salt
1 cup milk
4 Tbs cold unsalted butter, cut into small pieces
½ tsp fresh ground black pepper
1. Cook the potatoes: Heat oven to 250° 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. Reduce the heat to medium and simmer until potatoes are tender- 12-15 minutes. Drain the potatoes, transfer to a baking pan, and place in the oven until thoroughly dried out – 7-8 minutes. (Shake the pan occasionally to ensure all excess water evaporates).
2. Puree 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.
*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.
Recipe Source: Country Living
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“These were easy to make. I had never dried out boiled potatoes before, but this method worked great. Delicious!”
-San Diego, CA