Email to Cat      

Extra-Buttery Mashed Potatoes

Source of Recipe

Bon App�tit, November 2014


Recipe Introduction

"For this mashed potato recipe, drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!"

Recipe Link: https://tinyurl.com/butterymashedpotatoes

List of Ingredients

◦ 4 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
◦ 1 tablespoon kosher salt, plus more
◦ 1 � cups whole milk
◦ 3 sprigs thyme (optional)
◦ 2 bay leaves
◦ � cup (1 � sticks) unsalted butter, plus more for serving
◦ Freshly ground black pepper


Recipe

Place potatoes in a large pot and pour in cold water to cover by 1 inch. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20 to 25 minutes (boiling will lead to waterlogged pieces).

Drain potatoes, reserving � cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute. Meanwhile, heat milk, thyme sprigs, if desired, bay leaves, and � cup butter in a small saucepan over medium heat until butter is melted. Remove from heat.

Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy). Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper. Serve mashed potatoes with a few pats of butter on top.

Makes 8 servings






❧ Do Ahead:
Potatoes can be made 4 hours ahead. Pass through ricer into a large pot and cover. Just before serving, reheat over low, gently stirring in reserved potato cooking liquid as needed to loosen.