| Level: | Intermediate |
| Total: | 9 hr 40 min |
| Prep: | 40 min |
| Inactive: | 8 hr |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 4 pounds Yukon Gold potatoes, washed and rinsed
- 1 gallon whole milk
- 4 ounces unsalted butter, melted
- 1 tablespoon kosher salt
Instructions
- Peel the potatoes and slice as thinly as possible on a mandoline directly into a large, 8-quart container filled with 4 quarts of cold water. Cover and refrigerate overnight.
- Drain the potatoes and rinse with clean, cold water; spin dry in a salad spinner. Transfer the potatoes to an 11-quart pot, cover with the milk and set over medium heat. Bring to a simmer, about 35 minutes. Reduce the heat in order to maintain a simmer and cook, uncovered, until the potatoes are fork tender and beginning to fall apart, 25 to 30 minutes.
- Reserve 1 cup of the cooking milk. Drain the potatoes thoroughly in a colander and return them to the pot. Press the potatoes through a ricer into a large mixing bowl. Add the reserved hot milk, butter and salt and use an electric hand mixer to whip on low speed for 15 to 30 seconds. Do not overwhip.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 459 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 16 g |
| Cholesterol | 63 mg |
| Sodium | 744 mg |
Reviews
What a hilarious recipe! This has to be a joke.
If going to all this extra trouble and prep, just make classic scalloped potatoes. Alton’s other recipes for mashed potatoes are much better. Here’s another tip: If you want true whipped potatoes that are fantastic, just use the recipe that came with your stand mixer…
Need some cooking advice; I’m doing whipped potatoes for next week, and it calls for 4 lbs of Yukon Gold & 1 gallon of milk. Now its been suggested I double the amount so I’m wondering if 1 gallon of milk will work or should I get 2 gallons. I shared the full recipe below & yes I’ve a mandoline, a salad spinner, & a ricer.
Do NOT do it!!! Ruined a perfect Thanksgiving meal. I’m a fairly advanced home cook so I ignored a lot of the reviews. This was a lot of extra work for mashed potatoes that tasted like scalded milk. I left them on medium temperature for almost an hour and they wouldn’t cook even though they were sliced super thin. I finally had to turn the temp up some. Just horrible. I’ll stick to boiling in water and ricing. First failed Alton recipe I’ve ever had.
I just can’t throw away a gallon of milk. I would consider trying this if there were some suggestion as to what to do with the milk.
Yes, these mashed potatoes tasted great – but I have to say they were not any better/different than when i peel/cube yukon golds, boil in water then mash with milk/cream and butter and salt. I did not see any difference from cooking in milk or soaking over night – however it was convenient to have them prepared the night before ready for the stove. So, great recipe but I didn’t see any value in using milk or a ricer vs water and a hand masher.
I had made these year after year and they are amazing. Few things – it is easier if you use a food mill vs. a ricer if you are making a large bunch. Also don’t make pieces too thin on mandolin or harder to mash. Typically I do smaller cubes instead. Its basically following Alton’s mashed potato recipe but adding the over night soak. It really really does make a huge difference. They stay velvety in in the fridge for a few days as leftovers. Once you have them – you can’t go back..
Excellent! Make sure to stir so it doesn’t stick!
This recipe is my GOLD standard for whipped potatoes, excuse the pun! Best texture & flavor ever! I followed the recipe to the “T” and the potatoes came out perfectly. I do not own a ricer, so I used the old flat-bottomed masher I’ve always used & that worked out just fine to eliminate any lumps prior to whipping. While whipping, I slowly poured the milk until I got the texture I was wanted. I did not use all the milk & can understand why some reviewers mentioned using less salt than called for. Nonetheless, these are perfection! To those who have burned pots: It is the POT, not the recipe. Please use a thick-bottomed pot, keeping an eye on the simmering pot throughout the cooking time, stirring on occasion from the bottom up. Please try this again if your first attempt wasn’t a success-this recipe is a winner! (PS To avoid gummy results, you must rinse the potatoes thoroughly both after they’ve been in the fridge & after they’ve cooked in order to rinse away the starch.
Made these for Thanksgiving and I couldn’t serve them. The potatoes did take a long time on the stove but my issue was they wouldn’t go through my recently purchased potatoe ricer (that I bought just for this recipe. I did other potatoes with the ricer the day before, but they were quartered potatoes. The thinly sliced potatoes just sat on the bottom of my ricer and wouldn’t go through. I tried mashing them regularly and not sure what happened but they just turned into glue. Thank goodness I had also made my staple do ahead mashed with cream cheese and sour cream or we wouldn’t have had potatoes on the T-giving table. My ricer is a hand held (looks like a big garlic press. Have others been able to use that kind of ricer with thinly sliced potatoes?