2 pounds Yukon Gold potatoes, peeled and cubed (we used Idaho)
1 gallon cold water
1 tablespoon kosher salt
1/2 cup warm milk
4 tablespoons unsalted butter, cubed and softened
1/4 cup cream cheese, at room temperature
Salt and ground white pepper to taste
Preheat oven to 275 degrees. Place cubed potatoes in a stock pot, cover with water and add kosher salt. Bring to a boil, and cook for 15 minutes or until potatoes are fork-tender. Drain well, spread out evenly on a half sheet pan and set in the oven to dry for 30 minutes. Transfer the potatoes to the 5-quart bowl of an electric mixer fitted with a wire whisk. With mixer running at the lowest setting, begin to whip the potatoes.
Meanwhile, in a small saucepan, simmer the milk and butter (we used microwave), then slowly add to the potatoes. Add the cream cheese, mix to incorporate, season to taste with salt and pepper, then whip on high speed until light and fluffy. Use as directed.
Makes 6 cups. (We used all 6 cups, because we love potatoes.)
"The Duquesne Club Cookbook: Four Seasons Fine Dining" by Keith Coughenour
Sunday, August 27, 2000
