2 lbs. fingerling potatoes
14 oz. butter
1-1/2 cups milk
3/4-oz. salt
Directions:
Wash the potatoes with the skins on.
Leaving them whole, place them in a large pot and fill with cold water, covering them over with 1 inch of water.
Add salt and cook the potatoes for 25-30 minutes until fork tender.
Drain and quickly peel the potatoes while they are still warm. Once they are peeled, pass them through a ricer.
Add 1/2 of the butter and stir until completely incorporated.
Using a tamis or fine metal mesh sifter, pass the potato puree once more to create a smooth texture.
Place the potato puree in a pot and add the remaining butter.
Over low heat, add the milk slowly, continuously mixing.
Finish by adding a pinch of salt for flavor.
To serve, simply place on a plate as a side dish with your favorite meat and vegetables.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
