- 1.35 Kg brushed potatoes, peeled and cut into 3-5 cm pieces
- 7.5 mL sea salt, divided
- 190 mL full cream milk
- 45 mL butter
- 5 mL freshly ground black pepper
- Put the potatoes in large saucepan and cover with cold water by 5cm. Add 2.5mL sea salt and bring to a boil. Reduce heat to low and simmer until potatoes are tender when tested with a fork, about 15 to 20 minutes. Drain.
- Heat milk in small saucepan, until warm. Attach flat beater to KitchenAid® Artisan Stand Mixer. Add cooked potatoes and butter to bowl and turn mixer on to speed 2. Add warm half and half, 60 mL at a time until potatoes are creamy, increasing speed 1-2 settings with each addition. Be careful not to over process to avoid sticky consistency. Return to speed 2 and season with remaining salt and black pepper, and mix until just combined.