Whipped Potatoes
  • 4 lbs potatoes
  • 1 gallon whole milk
  • 4 oz unsalted butter, melted
  • 1 T kosher salt
  1. Peel potatoes and slice as thinly as possible using a mandoline
  2. Cover with water, cover and refrigerate overnight
  3. Drain potatoes and rinse with clean, cold water, spin dry in a salad spinner
  4. transfer potatoes into large pot, cover with milk and set over medium heat
  5. Bring to a simmer, about 35 minutes
  6. 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
  7. Reserve 1 cup of cooking milk
  8. Drain potatoes thoroughly in a colander and return them to the pot
  9. Press the potatoes through a ricer into a large mixing bowl
  10. Add reserved hot milk, butter and salt
  11. use an electric hand mixer to whip on low speed for 15-30 seconds
  12. Do not over whip