Buttery Mashed Potatoes
This classic dish that you don’t want to miss at your holiday dinner. I made this for Thanksgiving for the family and it was definitely the first dish to be gone. Try this buttery version next time.
(note: the drying the potato step is something new to me, but it helps absorb more flavor, so don’t skip it.)
5 pounds Yukon Gold potatoes, peeled, cut into 2″ pieces (I have used russet before too)
1 tablespoon kosher salt
2 cups whole milk
3 thyme sprigs, optional
2 bay leaves
2 sticks butter (salted will save that step later, but will not allow you have the same control over it.)
Place peeled and cut potatoes in a large pot and pour in cold water to cover by 1″. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes. (Do not boil potatoes, it adds extra water to the potato.)
While potatoes are cooking, milk, thyme, bay leaves, and butter in a small saucepan over medium heat until butter is melted. Remove from heat.
Drain potatoes, return potatoes to pot, and set over low heat. Gently stir until dry, (about 1 minute.) Using a ricer, push hot potatoes through into a large bowl.
Remove herbs from warm milk mixture. 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 extra butter on top.