INGREDIENTS
2 pounds (820 g) russet potatoes, peeled, quartered
1 cup (240 ml) oat milk, or whole milk
⅔ cup (150 g) unsalted butter
2 teaspoons salt, optional, extra salt is needed for boiling the potatoes
DIRECTIONS
1. Place the potatoes in a large pot and cover them with cold water. Add 1/4 cup (30g) of salt, optional, and place over medium heat. Simmer until fork tender, about a half hour (do not boil, or the potatoes will fall apart and get waterlogged).
2. While the potatoes are cooking, combine the butter, milk and 2 teaspoons (10g) of salt, optional in a small saucepan and bring to a simmer over medium heat. Cook until the butter is completely melted, then set aside.
3. Once the potatoes are fork-tender, strain them and place them back into the large pot. Place back on the stovetop over low heat and cook again for 1 to 2 minutes (this will help to release any extra moisture in the potatoes from the cooking process).
4. Place the warm milk mixture and then the potatoes into the Vitamix container and secure the lid. Select Variable 3 and begin to pulse. Remove the lid plug and insert the tamper, using it to push ingredients down into the blades. Pulse 18-20 times, or until the mixture is smooth (be careful not to over-mix, or the potatoes will get gummy and starchy.
5. Serve warm.
