Buttery Mashed Potatoes

Name: Buttery Mashed Potatoes
Total time: 60
Yield: 4
Ingredients: 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

Recipe by Brent Bennett from tasty.co

Meal 60 Mins.

Ingredients

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

Instructions

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.
Enjoy!