Ingredients
Makes 8 to 10 servings
Prepare potatoes:
Step 1
Fill a large pot halfway with cold water. Peel 4 pounds russet and 1 pound Yukon Gold potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in 3 tablespoons kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5-10 minutes.
Build flavor:
Step 2
Meanwhile, heat 1 cup whole milk, 1/2 cup heavy cream, 8 whole black peppercorns, 3 sprigs thyme or 1 sprig rosemary, and 2 bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes. Remove from heat and let mixture infuse for 20 minutes; strain. This will add herbal flavor without coloring the liquid.
Get cranking:
Step 3
Pass potatoes through the smallest disk of a food mill along with 1/2 cup (1 stick) cubed, chilled unsalted butter into a large bowl. Stir in the hot cream mixture. Season generously to taste with kosher salt and freshly ground black pepper. To hold, press plastic wrap directly against the surface and set bowl over (not in) a large pot of simmering water for up to 2 hours.
Leave a Review
Reviews (6)
Back to TopThese potatoes were a huge hit with our large group of Thanksgiving diners, most of whom were in their 20's. We are saving the recipe and will use it again.
Anonymous
Bethesda, MD
12/4/2011
Definitely the fluffiest and tastiest mashed potatoes I've ever eaten! I don't like using a food mill, so made these with a mixer and got great results!
Anonymous
12/3/2011
We made this last night and loved it! Selected thyme instead of the rosemary. In addition, we made a few more changes: added a few more peppercorns, used a ricer instead of the food mill, lowfat milk instead of whole milk. Potatoes fantastic!!!
uspjohnson
洛杉矶CA
11/25/2011
The potatoes were, indeed, fluffy. But I did not like the slightly bitter taste from the herbs. I prefer mashed potatoes to be comforting -- tasting of cream and butter. I will continue to use the technique but will eliminate the thyme and bay leaf.
Anonymous
Silver Spring, MD
11/6/2011
I followed the recipe to the letter and behold, perfect mashed potatoes! I didn't even have to add salt at the end...I'll follow this method from now on.Perfect texture and flavor.
vikingdandy
Brooklyn, NY
11/5/2011
Made this recipe EXACTLY as indicated. Who knew potatoes could be so quick and easy. The small size vuts the boiling time way down and they were very light and fluffy. Everything cooked in exactly the time indicated. I will be tripling this recipe for Thanksgiving this year.
sbullard
Acton, MA
11/4/2011
