Light and Silky Mashed Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  2 ½ potato, large or 923g

• Salt

  Table

  1 ½ tsp or 9g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ⅔ cup or 163g

• Butter

  Unsalted

  ½ stick or 57g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Peel potatoes and cut into 1-inch cubes. Transfer to a 3-quart heavy saucepan and add 5 cups cold water and 1 teaspoon salt, then bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes in a colander, then return to pan and cook over moderate heat, shaking pan occasionally, until dry, 1 to 2 minutes. Transfer potatoes to a bowl and keep hot, covered. Heat milk, butter, white pepper, and remaining 1/2 teaspoon salt in saucepan over moderate heat until butter is melted.
3. Force potatoes through food mill or ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.

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