Mashed potatoes are a almost universally loved side dish. And after eating these deliciously creamy mashed potatoes, you won’t want to make this side dish any other way.
Milk-Simmered Mashed Potatoes are cooked in dairy allowing them to absorb the whole milks flavor while retaining their starch, as opposed to washing it away with boiling water.
The best potato to use in your pot of simmering milk are Yukon Gold, as they are a medium-starch content potato and starch contributes to the fluff-factor.
You could use russet potatoes, as they do contain a high amount of starch, but for fluffy creamy potatoes, Yukon Gold’s will definitely deliver.
Read More Here About Cooking With Potatoes
Milk-Simmered Mashed Potatoes
2 pounds Yukon Gold potatoes, peeled and cut into ½-inch chunks
2½ cups whole milk, plus more as needed
Kosher salt and ground black pepper
4 tablespoons salted butter, cut into 4 pieces
In a large saucepan, combine the potatoes, milk and 1 teaspoon salt. Bring to a simmer over medium heat, then reduce to low heat and cook uncovered, stirring often, until the potatoes are beginning to fall apart and most of the milk has been absorbed, about 30 to 40 minutes.
Remove the pan from the heat. Add the butter and, using a potato masher, mash the potatoes into an almost-smooth puree.
If desired, thin with additional milk. Taste and season with salt and pepper. It is also optional to garnish with fresh or dried parsley.
More Delicious Potato Dish Favorites
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Thanks for reposting 🤓👍🏼🍻
Oh my!!!! I never heard of cooking potatoes in milk, we always use water and add milk while mashing. This is a keeper Randy, thank you!
I got the idea from 177 MilkStreet – I subscribed to their interdictory offer to a 6 issue magazine and their online recipes and cooking lessons (live stream or prerecorded – with email conversations question/answers with their cooks) for 1.00 – it will renew for 60.00 – will decide then if I continue.