The creamiest, smoothest, silkiest buttery potatoes!
Author:Tim
Ingredients
Scale
2.2 pounds ratte, yellow fingerling or yukon gold potatoes
1 TBL coarse kosher salt
2 sticks salted butter – cubed and chilled
1/2 stick salted butter melted – for serving
1–1/4 cups whole milk
2 pinches sea salt and white pepper to taste
Instructions
Put the potatoes in a pot and cover with cold water. Add the coarse salt then cover and simmer for about 25 minutes until a knife will easily penetrate and come out cleanly
Drain the potatoes and peel them. Process them with a potato ricer back into the empty pot. Turn them with a spatula over lowest heat to remove excess moisture – about 2-3 minutes. Be careful not to scorch the potatoes
Meanwhile, rinse a small sauce pan, pour out excess water, but do not dry the pan. Add 1-1/4 cups milk and bring to a boil, then turn off the heat
Incorporate the chilled butter a few cubes at a time, stirring vigorously until its all in
Drizzle in the hot milk in a slow stream while stirring briskly until it is all absorbed by the potatoes and reaches your desired consistency
Turn off the heat, stir in the salt and pepper and taste. Adjust the salt and pepper if necessary and you should have a loose puree that can barely hold its shape. If not stir in the remaining milk. Remember if the potatoes are too stiff they will not go through the drum sieve
Transfer the potatoes to a drum sieve and force it through with a spatula
Serve plated or in a small crock with a dab of melted butter on top