Mashed potatoes are best served immediately but can be made 1 day ahead. Reheat, covered, in a heavy saucepan over low heat with 1/4 cup additional milk, stirring after potatoes are warm, until heated through; or in a baking dish, covered, in a moderate oven; or in a microwave, stirring halfway through heating, about 2 minutes total.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
Wrap each potato in foil, then prick potatoes through foil several times with a fork. Bake potatoes until tender, 1 to 1 1/4 hours.
Step 3
Heat milk, butter, salt, and white pepper in a 3-quart heavy saucepan over moderate heat until butter is melted.
Step 4
While milk mixture heats, unwrap baked potatoes and, while still hot (use a kitchen towel to protect your hands or hold potatoes with tongs), pull off skin with a paring knife or halve unpeeled potatoes and scoop out flesh with a spoon, transferring it to a bowl. Discard skin.
Step 5
Force hot potatoes through ricer into hot milk mixture in pan and gently stir with a large heatproof rubber spatula just until combined.
