This recipe is adapted from the recipe / technique that we were taught in culinary school. The ingredients are simple, the instructions are slightly fussy, but it yields a perfectly smooth and creamy mash every single time.
Simple Mashed Potatoes
yields:4-6 servings
Ingredients
Ingredients
- 2-2.5 lbs golden potatoes
- 3 cloves of garlic, peeled and smashed
- 6 sprigs of fresh thyme
- 2 sprigs of fresh sage
- 4 whole peppercorns
- 1 sticks of unsalted butter
- 1.5 cups whole milk
- .5 cups heavy cream
- 1 tbsp kosher salt, plus more as needed
- chopped fresh chives for garnish
- pats of butter for serving
Instructions
- Peel potatoes and slice into 1 inch disks, then slice each disk in half. Submerge potatoes in cold water immediately after peeling and slicing to prevent them from oxidizing. Let them soak in the cold water for up to 45 min to remove extra starches.
- Transfer peeled and sliced potatoes to a large pot and cover with cold water with at least an inch of water above the potatoes. Season the water with 2 tbsp of kosher salt. Bring to a boil and simmer until potatoes can be easily pierced with a paring knife with no resistance, about 10-20 minutes.
- While the potatoes are cooking, add the butter, whole milk, heavy cream, fresh thyme, fresh sage, smashed garlic 2 tbsp of salt and whole black peppercorns to a small saucepan. Bring everything to a simmer and let simmer for at least 10 minutes. Turn off the heat and keep warm on the back of the stove.
- Drain the potatoes and let them release steam for about 5 minutes. While they steam, strain the milk and bring it back to a gentle simmer.
- Mash the potatoes using a potato ricer or food mill. Then gently fold in the hot milk and butter mixture, 1 tbsp of salt, and most of the chives, careful not to overmix. Taste for salt and season accordingly. Transfer to an oven-safe serving dish, cover with a lid or foil, and keep warm in a 200 degree oven until ready to serve.
- To serve, top with pats of butter and more chives.
