Marta Sgubin's Mashed Potatoes for Jackie Kennedy Onassis

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the potatoes and place them in a large pot with cold water to cover.
  • Boil them for 40 minutes or until they are very soft. They are ready if they fall apart when poked with a fork. Drain in a colander.
  • Off the heat, put 12 tablespoons of the butter into the pot in which the potatoes were boiled.
  • When it begins to melt from the heat of the pot, fit a food mill with a fine blade over the pot and put the potatoes through it. They really have to be milled; if they are actually mashed, they will be lumpy.
  • Put the pot of potatoes back on the stove over VERY LOW heat. Stir with a whisk to incorporate the butter.
  • Little by litle, begin pouring in the hot milk. Stir a LOT as you pour so the potatoes get really fluffy. You may not need all of the milk; add enough so the potatoes get to the consistency of thick whipped cream.
  • Keep the potatoes over low heat and keep stirring. The potatoes have to be really stretched. If they get too thick, add more milk.
  • Just before serving, beat in the remaining 4 tablespoons of butter. Salt and pepper to taste.
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