Steak and potatoes are always better together, but during the holidays, it’s nice to dress them up a bit. This recipe for creamy, buttery mashed Yukons makes an elegant addition to your festive table, especially served with Lambert’s petite filet mignon.
- 3 pounds Yukon potatoes, peeled and
- cut in quarters
- 1 tablespoon kosher salt, plus extra for seasoning
- ½ pound butter (2 sticks), cold and cut
- in 1-inch pieces
- 2 cups warm milk
- Black pepper, to taste
Serves 4 to 6
1. Put cut potatoes in a pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil and gently simmer potatoes until tender.
2. Strain potatoes. Push them through food mill or ricer, using smallest holes. Return potatoes to the pot, and stir on low heat for 2 to 3 minutes to dry the potatoes.
3. Stir in butter a few pieces at a time, completely incorporating each batch.
4. Stir in milk little by little, completely incorporating each batch until you get the desired consistency. You may not need all the milk. (Reserve any leftover milk to “remoisten” mashed potatoes at time of serving, if making in advance.)
5. Season to taste with salt and pepper. Serve immediately or reserve and gently reheat with a bit of milk.
This recipe originally appeared in "The Legendary Lambert's" by Lynn Cline.