Geoffrey Zakarian's Mashed Potatoes
World-renowned chef Geoffrey Zakarian shares a recipe for Mashed Potatoes, from his cookbook, "Town/Country."
- 2 pounds russet or Idaho potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup whole milk, plus more as desired
- 4 tablespoons unsalted butter, plus more as desired
- Coarse salt and freshly ground pepper
Place potatoes in a steamer basket set over a medium saucepan filled with 2 inches of water. Place saucepan over medium-high heat and steam potatoes until tender, about 15 to 20 minutes.
Heat milk in a small saucepan over medium-low heat until hot, but not boiling. Drain potatoes and pass them through a ricer back into the medium saucepan. Using a wooden spoon, gently stir in butter and hot milk until well incorporated. Season with salt and pepper. Add additional milk and butter, if desired. Serve warm.
SourceThe Martha Stewart Show, December Winter 2006/2007