- 10 lbs Potaotes, Idaho or Yukon Gold
- 1 ¼ lbs Butter
- 24 ounces Milk, whole, warm
- 1 tablespoon Salt
- ½ teaspoon White pepper
- ⅓ teaspoon Cayenne pepper
- ¼ teaspoon Nutmeg
ingredients
directions
Quarter the potatoes and place in boiling, salted water for 20-30 or till tender. Drain potatoes, run through food mill, keep in hot mixing bowl or over double boiler. Mix potatoes, adding some seasonings in the beginning, jogging machine on and off. Overmixing will cause the potatoes to be gray and starchy. Add the butter and mix briefly 10 sec. Add the milk gradually, mix until smooth and light. Taste and adjust the seasonings and consistency. Place in 2 tall narrow bain marie, cover and top with 1 Tbsp melted butter. Place in steam table. |
Keywords
kevin, gnvdc
