Featured in: Feeding the Restaurant Crew
Ingredients
- •4.5 kg (10 pounds) potatoes, peeled and quartered
- •1.1 kg (2½ pounds) butter, cubed
- •591 ml (2½ cups) hot milk
- •75 ml (5 tablespoons) salt
- •20 ml (1 tablespoon plus 1 teaspoon) ground black pepper
Preparation
Simmer potatoes until tender.
Run potatoes through the medium blade of a food mill.
Using a potato masher, mix in the remaining ingredients. May be refrigerated for up to three days.
