Serves 6-8
What makes these mashed potatoes Grandmama style is the perfect imperfection of the potatoes, with strategic lumps and skin left which makes this recipe interesting. Also, skip the yukons and go for the old fashioned russet, just like Grandmama did.
Peel the potatoes, leaving some of the skin. Cover potatoes in heavy pot with just enough water to fully submerge. Add 6-7 tablespoons of salt and bring to a boil.
Immediately lower heat and continue to simmer until potatoes are very tender and fully cooked, about 20-25 minutes. Drain well.
Pass potatoes through a food mill or potato ricer, leaving some lumps and skin on the potatoes. Heat milk and cream with about 3 tablespoons of fleur de sel until just simmering. Over low heat, slowly add milk about ½ cup at a time to the potatoes until absorbed, stirring gently with a spatula. The secret to the potatoes is slow cooking, allowing the milk to absorb and constantly stirring, almost like a risotto. When you have only ½ cup left of milk, add in the butter about a quarter stick at a time, alternating with the milk. Finish with the remaining butter and cream, and salt with the fleur de sel to taste.
Potatoes may be made up to 2 hours ahead of time and reheated when you are ready to feast.
