Marta Sgubin's Mashed Potatoes for Jackie Kennedy Onassis

"marta writes "it's all in the way you make them -- this is a lot of work,and you have to stay over the stove, whipping the potatoes but the finished result is worth it" --"
 
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Ready In:
1hr 30mins
Ingredients:
3
Serves:
6
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ingredients

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directions

  • Peel the potatoes and place them in a large pot with cold water to cover.
  • Boil them for 40 minutes or until they are very soft. They are ready if they fall apart when poked with a fork. Drain in a colander.
  • Off the heat, put 12 tablespoons of the butter into the pot in which the potatoes were boiled.
  • When it begins to melt from the heat of the pot, fit a food mill with a fine blade over the pot and put the potatoes through it. They really have to be milled; if they are actually mashed, they will be lumpy.
  • Put the pot of potatoes back on the stove over VERY LOW heat. Stir with a whisk to incorporate the butter.
  • Little by litle, begin pouring in the hot milk. Stir a LOT as you pour so the potatoes get really fluffy. You may not need all of the milk; add enough so the potatoes get to the consistency of thick whipped cream.
  • Keep the potatoes over low heat and keep stirring. The potatoes have to be really stretched. If they get too thick, add more milk.
  • Just before serving, beat in the remaining 4 tablespoons of butter. Salt and pepper to taste.

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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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