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  • 4 lbs potatoes
  • 1 gallon whole milk
  • 4 oz unsalted butter, melted
  • 1 T kosher salt


  • 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

Categories: Side Dish 

Author Credit: Alton Brown

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