Use waxy potatoes for this Tuscan puree.
Yield: serves 4
- 7 potatoes, peeled and quartered
- 1⁄4 cup milk
- 4 tbsp. softened butter
- Salt and freshly ground black pepper
- Put the potatoes into a large pot, cover with cold water, and add 2 large pinches of salt. Bring to a boil over high heat, reduce heat to medium, and simmer until soft, 20-30 minutes.
- Drain, then pass potatoes through a food mill into a large bowl (or put potatoes into a bowl and mash with a potato masher). Whisk in milk and butter. Add salt and freshly ground black pepper to taste.