Recipe information
Yield
Makes 6 servings
Ingredients
3 pounds Yukon Gold potatoes
1 1/2 cups milk
6 tablespoons unsalted butter
3 tablespoons whole-grain or coarse-grain mustard
Preparation
Step 1
In a 5-quart kettle or pot, cover the potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan, heat the milk with the butter over moderate heat until the butter is melted. Remove from the heat and keep the milk mixture warm, covered.
Step 2
In a colander, drain the potatoes and cool just until they can be handled. Peel the potatoes, transferring to a large bowl. Add the mustard, salt and pepper to taste, and three-fourths of the hot milk mixture. With a potato masher, mash until smooth, adding more milk mixture if necessary to make the potatoes creamy.
