Buttery Mashed Potatoes
1 part butter and 2 parts potato. Inspired by Joel Robuchon’s famous Michelin mashed potatoes, this is a decadent side dish you won't want to miss on your holiday table.
for 4 servings
- 2 lb medium Yukon gold potatoes
- 2 tablespoons kosher salt, plus more to taste
- ½ cup heavy cream
- 2 sprigs fresh thyme
- 4 garlic cloves, smashed
- 1 lb unsalted butter, cold, cut into cubes
- thinly sliced fresh chive, for garnish
- In a large saucepan, cover the potatoes with cold water and bring to a boil. Add 2 tablespoons of salt and simmer for 20-25 minutes, or until tender.
- In a small saucepan over medium-low heat, combine the cream, garlic, and thyme and let steep for 10-15 minutes. Turn off the heat and remove the solids.
- Drain the potatoes well and let stand in a colander for 3 minutes for the steam to evaporate. Peel the potatoes.
- Pass the peeled potatoes through a ricer into the same large saucepan used to cook them. Warm over medium heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the pan.
- Add a quarter of the butter at a time to the potatoes, stirring constantly until melted and incorporated before adding more. Whisk in the cream mixture and season generously with salt.
- Pass the potatoes through a mesh sieve into a serving dish to remove any lumps. Smooth the top and garnish with chives.
- Serve immediately.
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