Simmer your mashed potatoes in milk, not water! Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles. In mashed potatoes, cooking in milk, and preserving that starchy liquid, gives your potatoes a natural creaminess and allows you to skip the weighty heavy cream. Milk Street Cooking School director Rosie Gill demonstrates.
Get the recipe for Milk-Simmered Mashed Potatoes:
Milk-Simmered Mashed Potatoes For Country: United States. City: El Monte, Lakewood, Memphis, Tempe, Waterbury
