Black Pepper Mashed Potatoes
Christina Tosi of Momofuku Milk Bar is known for her confections, but also brings the same weirdness and creativity to savory dishes as well. This is a pretty tame recipe by her standards, but still delicious!
Ingredients
- 2 lbs potatoes
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 tbsp whole milk
- 1 tbsp sugar
- 2 tsp ground black pepper
- 1.5 tsp kosher salt
Directions
- Cut the potatoes into 1 inch chunks and place in a large saucepan. Cover with water plus one inch, then bring to a boil. Let boil until tender, about 15 minutes.
- Drain from the water and add potatoes to a bowl. Immediately add the butter and mash. Using a spoon or spatula, stir in remaining ingredients to taste.
- Serve warm.
Notes
- I like to use Yukon gold potatoes, because the skins are delicate and mash well, meaning I don’t have to laboriously peel the spuds. They also produce a nice creamy consistency.
- Yes, because it’s Christina, there is some sugar in this recipe. Feel free to leave it out if you like!