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Potatoes |
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| Whipped Potatoes |
| Yield: 4 Portions |
| Ingredients |
Amounts |
| Baking potatoes (Russet or Idaho) |
1 1/2 lb. |
| Water |
as needed |
| Butter |
3 Tbsp. |
| Milk, hot |
1/3 cup |
| Cream, hot |
1/4 cup |
| Salt |
as needed |
| Ground black pepper |
as needed |
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| Method |
- Scrub, peel and cut the potatoes into large pieces, about
the same size. Place the potatoes in a pot of cold water
and bring to a boil. Cook until the potatoes are tender
enough to mash easily.
- Drain the pot. Then dry the potatoes over low heat in
the pan on the stove or on a sheet pan in a 300°F oven
until no more steam rises from them.
- Heat the milk and cream.
- While the potatoes are still hot, purée them through
a food mill or potato ricer into a heated bowl.To purée
is to grind or mash food until it is completely smooth.
- Combine butter, milk and cream. Mix into the potatoes
by hand or with the paddle or whip attachment in an electric
mixer until just combined. Season well with salt and pepper
to taste.
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