Extra-Buttery Mashed Potatoes
Source of Recipe
Bon Apptit, 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.
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