Black Pepper Mashed Potatoes
Christina Tosi of Momomfuku Milk Bar is known for her confections, but also brings the same weirdness and creativity to savory dishes as well. This is a pretty tame recipe by her standards, but still delicious!
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2 lbs potatoes
8 tablespoons (1 stick) unsalted butter, room temperature 2 tbsp whole milk 1 tbsp sugar 2 tsp ground black pepper 1.5 tsp kocher salt |
Cut the potoatoes into 1 inch chunks and place in a large saucepan. Cover with water plus one inch, then bring to a boil. Let boil until tender, about 15 minutes.
Drain from the water and add potatoes to a bowl. Immediately add the butter and mash. Using a spoon or spatula, stir in remaining ingredients to taste. Serve warm. |
Milk Life by Christina Tosi
Notes:
Notes:
- I like to use Yukon gold potatoes, because the skins are delicate and mash well, meaning I don't have to laboriously peel the spuds. They also produce a nice creamy consistency.
- Yes, because it's Christina, there is some sugar in this recipe. Feel free to leave it out if you like!