- 2½ pounds baking potatoes, peeled and cut into even 1½ to 2-inch chunks
- 1 teaspoon kosher salt, plus more for seasoning the whipped potatoes
- ⅔ cup milk or heavy cream, or a combination
- 6 to 8 tablespoons unsalted butter, cut into small pieces
- Pinch of freshly ground white pepper
- Pinch of freshly grated nutmeg
Mashed Potato Recipe:
- Put the potatoes in a saucepan filled with enough lightly salted cold water to cover them well. Add the salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer briskly until the potatoes are fork tender, 15 to 20 minutes.
- Meanwhile, combine the milk or cream and butter in a small saucepan. Heat them over low heat until the butter has melted.
- Drain the potatoes well and return to the pot. Cover tightly and let sit undisturbed for 5 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-low speed while you gradually add the hot cream-butter mixture, a generous amount of salt, and the white pepper and nutmeg. Beat the mixture until it is smooth, light, and fluffy, 3 to 5 minutes.
- If you are serving right away, bring a few inches of water to a boil in a saucepan large enough to support the stand mixer's bowl on its rim. When the potatoes are whipped, reduce the heat to very low, place the mixer bowl of potatoes on top of the pan, and cover the bowl with aluminum foil to keep the potatoes warm. Alternatively, transfer the potatoes to a microwave-safe bowl and reheat in the microwave before serving. Do not heat for too long or they will be watery.
The Wolfgang Puck Pressure Oven, selling for $249.99, and his cookbook "Wolfgang Puck Makes it Healthy" are available at wolfgangpuck.com.
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