Peel the potatoes and cut into 2-inch dice. Place in a large stockpot and cover the potatoes with
at least 2 inches of cold water. Add the salt and bring the potatoes to a simmer. Do not allow to
boil. Simmer the potatoes until fork tender, about 20 minutes.
Strain the potatoes through a colander, reserving one cup of the salted cooking water. Allow the
potatoes to cool in the colander for 2 minutes.
Warm the olive oil in a small pan over low heat. Process the potatoes through a food mill or ricer.
Folding with a spatula or large spoon, mix in the warm olive oil, milk and enough reserved cooking
water to make the potatoes thick and creamy. DO not over-mix as it will become gluey. Adjust
seasoning as needed and serve hot.
Recipe by Draeger’s Cooking School
