From the kitchen
Camel Milk Mashed Potatoes
Classic mashed potatoes made silky with warm camel milk and butter.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 lb russet potatoes, peeled and cut into even chunks
- 4 garlic cloves, peeled
- 1/2 cup pasteurized camel milk, warm, plus up to 1/4 cup more
- 6 tbsp butter
- 1 tsp fine salt for cooking water, plus more to taste
- 1/4 tsp black pepper
Method
- Put potatoes and garlic in a large pot, cover with cold water by 1 inch and add salt. Bring to a boil and simmer 15 to 25 minutes until potatoes are easily pierced.
- Drain well. Return to the hot pan over low heat 1 minute, shaking gently to steam off moisture.
- Mash potatoes and garlic with a hand masher or ricer; do not use a blender.
- Fold in butter, then warm milk, adding extra milk a tablespoon at a time if needed.
- Taste and season with salt and pepper. Serve hot.
Cook with confidence
Before you start
Before you start
Cut potatoes into similar pieces for even cooking. Russets yield a fluffy mash; warm milk prevents cooling the potatoes while you adjust consistency.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat to 165°F with a splash of milk.
Fold, Don't Whip
Mash first, then fold in warm milk and butter. Aggressive beating releases excess potato starch and creates gluey potatoes.
Troubleshoot
- Gluey: overmixed.
- Watery: potatoes not drained or too much milk.
- Lumpy: potatoes undercooked.
- Flat: salt the cooking water and season again after butter.
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