From the kitchen
Potato Milk Mashed Potatoes
The most fitting pairing in this entire book, classic mashed potatoes made silky with warm potato milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3 lbs Russet Potatoes, peeled and quartered
- 4 cloves Garlic, peeled
- 3/4 cup Potato Milk, warmed
- 6 tbsp Butter
- Salt and Pepper, to taste
Method
- Place the potatoes and garlic in cold salted water, bring to a boil, and cook until fork-tender, 15 to 20 minutes.
- Drain well and return to the warm pot briefly to steam off excess moisture.
- Mash the potatoes and garlic until mostly smooth.
- Add the warmed potato milk and butter, folding gently until creamy.
- Season with salt and pepper.
Kitchen note
Potato milk in mashed potatoes is about as fitting a pairing as this entire series offers, the milk's own starch matches the dish's starch instead of working against it.
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