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Pureed Potatoes With Lemon

Created by TeresaS on October 23, 2020

2 1/2 pounds potatoes (large Yukon Gold potatoes peeled and cut into 1 1/2-2-inch chunks)
Kosher salt and pepper
1 cup whole milk

Step 1: Place the potatoes in a large saucepan, add water to cover by 1 inch and add 2 tablespoons salt. Cover, bring to a boil, lower the heat and simmer uncovered for 15 minutes, until the potatoes are very tender when pierced with a small paring knife. Drain and set aside.
Step 2: After the potatoes are drained, pour the milk into a small saucepan set over low heat and heat the milk just until it simmers. Turn off the heat.
Step 3: Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. With the heat on low, vigorously whisk in the cold butter, several bits at a a time, waiting of for each addition to be incorporated before adding more butter. When all the butter is added, slowly whisk in enough of the hot milk to make the potatoes the desired consistency-creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, sprinkle with salt, taste for seasonings and serve hot.