Recipes

Peel potatoes and slice as thinly as possible using a mandoline

Cover with water, cover and refrigerate overnight

Drain potatoes and rinse with clean, cold water, spin dry in a salad spinner

transfer potatoes into large pot, cover with milk and set over medium heat

Bring to a simmer, about 35 minutes

Reduce the heat in order to maintain a simmer and cook, uncovered until potatoes are fork tender and begin to fall apart, 25-30 minutes

Reserve 1 cup of cooking milk

Drain potatoes thoroughly in a colander and return them to the pot

Press the potatoes through a ricer into a large mixing bowl

Add reserved hot milk, butter and salt

use an electric hand mixer to whip on low speed for 15-30 seconds

Do not over whip