Mashed Potatoes Serves 6
· 2 pounds Yukon Gold potatoes
· 4 large garlic cloves (peeled or not; see the headnote)
· 3/4 teaspoon salt
· 4 tablespoons (1/2) stick unsalted butter
· 1 cup milk
· 1/8 teaspoon freshly ground black pepper
· Wine for Cheers!
· Orange Cheddar
Chef Jacques Pépin shares his take on Mashed Potatoes and what to make with the leftovers!
Peel the potatoes and cut into large chunks (2- to 2 1/2-inch pieces). Drop the potatoes into a pot, cover with water, and add the garlic and 1/2 teaspoon of the salt. Bring to a boil, reduce the heat, and boil gently for 22 to 25 minutes, until the potatoes are tender.
Push the potatoes through a food mill into a bowl. Add the butter and mix in thoroughly, then add the milk, mixing again until incorporated. Mix in the remaining 1/4 teaspoon salt and the pepper and serve.
Leftover Mashed Potatoes
Mix leftover potatoes with eggs, pepper, orange cheddar –into a gratin, into the oven.