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Yukon Gold "C.I.A. Style" Mashed Potato




Source of Recipe


the web


List of Ingredients




3 pounds Yukon Gold potatoes
2 tablespoons Kosher salt
1 bay leaf
1/4 cup yellow onion, 1/4-inch diced
1/2 cup heavy cream
1 cup butter
1 teaspoon thyme, fresh


Recipe



Peel and cut potatoes into quarters. Place cleaned quartered potatoes and 2 tablespoons of kosher salt, bay leaf and diced yellow onion into a 4-quart stock pot.
Cover potatoes by 1 inch with cold water; place over high heat. Bring to a boil, reduce heat to medium, continue to cook until potatoes are fork-tender, approximately 22 minutes total cooking time.
In a 1-quart sauce pot add heavy cream, butter and 1 teaspoon of fresh minced thyme. Bring to a simmer; let thyme steep for added flavor while potatoes are cooking.
Drain potatoes as soon as they are done; if you let them overcook or sit in water too long, your potatoes will be soupy or gluelike depending on your choice of potatoes. When completely drained return potatoes to the large pot.
Add 1/3 of the warm liquid mix to potatoes. Mash potatoes. Add remaining liquid. Continue to mix until liquid is completely incorporated. Taste and check seasoning, adding more kosher salt and fresh cracked black pepper if needed. Serve.
Makes 6 servings.
Note: This dish can be made ahead of time and reheated in a microwave oven or in a conventional oven at 375 degrees for 35-45 minutes (or until hot all the way through; to check for "hot all the way through" -- stick a stainless steel knife tip directly into the center of the pan. Immediately remove.
Touch the tip of the knife to your skin just under your lower lip. If the knife blade is hot to the touch, your product is "hot all of the way through."