October 20, 2014
MAKES 10 SERVINGS
Start to finish: 1 day plus 1 hour and 20 minutes (20 minutes active)
10 small to medium russet potatoes (about 5 pounds) 1 to 1 1/2 cups low-fat milk 1 cup reduced-fat sour cream 2 tablespoons unsalted butter, cut into 8 chunks Salt and ground black pepper, to taste
1 to 1 1/2 cups low-fat milk
1 cup reduced-fat sour cream
2 tablespoons unsalted butter, cut into 8 chunks
Salt and ground black pepper, to taste
Use a paring knife to prick the potatoes in several places. Place the potatoes on a rimmed baking sheet and bake on the oven’s middle shelf until a knife goes through with no resistance, about 45 to 50 minutes. After they are baked, cut the potatoes in half lengthwise and set aside to cool for 5 minutes.
Use a spoon to scoop out the pulp from each potato half and transfer it, in batches, to a ricer or a food mill fitted with the finest blade. Force the potatoes through the ricer or mill into a microwave-safe bowl. Let cool, then cover and refrigerate overnight.
Just before serving, microwave the potatoes, covered loosely with plastic wrap, for 2 minutes. Stir and heat for another minute. Repeat the procedure until the potatoes are hot. Stir in 1 cup of the milk, the sour cream, the butter, and salt and pepper to taste, then heat for another minute, or until hot. Thin with additional milk if you prefer a lighter, softer texture. Serve immediately.
Sara Moulton, AP