Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

Yes, you can use less butter if you like, and certainly using skim milk won’t make much of a difference, but these are rich and delicious this way.

Ingredients

  • 1 pound Yukon Gold or other all-purpose potatoes, peeled and cut into large chunks
  • Salt and freshly ground black pepper

Method

  1. Put the potatoes in salted water to cover and bring to a boil; adjust the heat so that the water bubbles, but not too rapidly, and cook until the potatoes are tender but not mushy, about 20 minutes. Meanwhile, warm the milk gently.
  2. When the potatoes are done, drain them, mash them or put them through a ricer, and return them to the pot over the lowest possible hea