Marta Sgubin's Mashed Potatoes for Jackie Kennedy Onassis
Per serving
marta writes "it's all in the way you make them -- this is a lot of work,and you have to stay over the stove, whipping the potatoes but the finished result is worth it" --
Step-by-step instructions
- 1
Peel the potatoes and place them in a large pot with cold water to cover.
- 2
Boil them for 40 minutes or until they are very soft. They are ready if they fall apart when poked with a fork. Drain in a colander.
- 3
Off the heat, put 12 tablespoons of the butter into the pot in which the potatoes were boiled.
- 4
When it begins to melt from the heat of the pot, fit a food mill with a fine blade over the pot and put the potatoes through it. They really have to be milled; if they are actually mashed, they will be lumpy.
- 5
Put the pot of potatoes back on the stove over VERY LOW heat. Stir with a whisk to incorporate the butter.
- 6
Little by litle, begin pouring in the hot milk. Stir a LOT as you pour so the potatoes get really fluffy. You may not need all of the milk; add enough so the potatoes get to the consistency of thick whipped cream.
- 7
Keep the potatoes over low heat and keep stirring. The potatoes have to be really stretched. If they get too thick, add more milk.
- 8
Just before serving, beat in the remaining 4 tablespoons of butter. Salt and pepper to taste.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App