Directions
- 1Chop the potatoes and put them in cold water.
- 2Bring the potatoes to a boil with salt and a chicken bouillon cube.
- 3In a separate pot, prepare the cream mixture by combining heavy cream, thyme, and garlic.
- 4Bring the cream mixture to a simmer.
- 5Once potatoes are fork tender (after about 25-30 mins), drain and set aside.
- 6Strain out the heavy cream mixture into a measuring cup.
- 7Add butter to the cream mixture, saving a few tablespoons for later.
- 8Use a potato ricer to mash the cooked potatoes.
- 9If you don't have a ricer, use a fine mesh sieve to mash the potatoes.
- 10Add the garlic, cream mixture, chives, salt and pepper to the mashed potatoes and mix well.
- 11Transfer the mashed potatoes to a serving dish.
- 12Smear the top, add the reserved butter, more chives, and extra black pepper.
Ingredients
- 5 lb russet potatoes
- 1 tsp salt
- 1 chicken bouillon cube
- 1 cup heavy cream
- 1 handful thyme
- 2 cloves garlic
- 2 sticks butter
- 1 handful chives
- 1 pinch pepper
Equipment
knifepotstovestrainerpotato ricerfine mesh sievemixing spoon
Related recipes
Corn Maque Choux
American · Side
Shoestring Fries
American · Side
Cornbread Casserole
American · Side
Tennessee Onions
American · Side
Tennessee Onion Casserole
American · Side1h 15m
The Perfect BBQ Potato Salad
American · Side
Deviled Pickles
American · Side
New England Baked Beans, the Maine Way
American · Side6h 30m
Okra and Green Tomato Cornbread Fritters
American · Side
Mike's Hot Honey Sweet Potatoes
American · Side40m
Baked Beans
American · Side
Onion Boil
American · Side1h