Whipped Potatoes
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Why I Love This Recipe
Ingredients You'll Need
4 lbs potatoes
1 gallon whole milk
4 oz unsalted butter, melted
1 T kosher salt
Directions
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