Mashed Potatoes
Directions
- 1Chop the scrubbed-clean russet potatoes.
- 2Chop the scrubbed-clean russet potatoes.
- 3Chop the scrubbed-clean russet potatoes.
- 4Place the chopped potatoes into cold water in a large pot.
- 5Place the chopped potatoes into cold water in a large pot.
- 6Place the chopped potatoes into cold water in a large pot.
- 7Bring the potatoes and water to a boil together for even cooking.
- 8Bring the potatoes and water to a boil together for even cooking.
- 9Bring the potatoes and water to a boil together for even cooking.
- 10Salt the potatoes really well.
- 11Salt the potatoes really well.
- 12Salt the potatoes really well.
- 13Add a chicken bouillon cube for extra flavor.
- 14Add a chicken bouillon cube for extra flavor.
- 15Add a chicken bouillon cube for extra flavor.
- 16Pour heavy cream into a separate pot.
- 17Pour heavy cream into a separate pot.
- 18Pour heavy cream into a separate pot.
- 19Add thyme to the heavy cream.
- 20Add thyme to the heavy cream.
- 21Add thyme to the heavy cream.
- 22Add roasted garlic (or regular garlic cloves) to the heavy cream.
- 23Add roasted garlic (or regular garlic cloves) to the heavy cream.
- 24Add roasted garlic (or regular garlic cloves) to the heavy cream.
- 25Bring the cream mixture just short of a boil and leave it uninterrupted on medium-low.
- 26Bring the cream mixture just short of a boil and leave it uninterrupted on medium-low.
- 27Bring the cream mixture just short of a boil and leave it uninterrupted on medium-low.
- 28Once potatoes are fork-tender (after about 25-30 minutes), strain them.
- 29Once potatoes are fork-tender (after about 25-30 minutes), strain them.
- 30Once potatoes are fork-tender (after about 25-30 minutes), strain them.
- 31Strain out the heavy cream mixture into a measuring cup.
- 32Strain out the heavy cream mixture into a measuring cup.
- 33Strain out the heavy cream mixture into a measuring cup.
- 34Add two sticks of butter to the warm cream mixture, saving a few tablespoons for the top.
- 35Add two sticks of butter to the warm cream mixture, saving a few tablespoons for the top.
- 36Add two sticks of butter to the warm cream mixture, saving a few tablespoons for the top.
- 37Rice the boiled potatoes into a large pot for a smooth texture, leaving the skins in the ricer.
- 38Rice the boiled potatoes into a large pot for a smooth texture, leaving the skins in the ricer.
- 39Rice the boiled potatoes into a large pot for a smooth texture, leaving the skins in the ricer.
- 40If you don't have a ricer, push the potatoes through a fine mesh sieve.
- 41If you don't have a ricer, push the potatoes through a fine mesh sieve.
- 42If you don't have a ricer, push the potatoes through a fine mesh sieve.
- 43Add the roasted garlic from the turkey to the riced potatoes.
- 44Add the roasted garlic from the turkey to the riced potatoes.
- 45Add the roasted garlic from the turkey to the riced potatoes.
- 46Slowly mix in the warm butter and cream mixture, a little at a time.
- 47Slowly mix in the warm butter and cream mixture, a little at a time.
- 48Slowly mix in the warm butter and cream mixture, a little at a time.
- 49Add a bunch of chives to the mashed potatoes.
- 50Add a bunch of chives to the mashed potatoes.
- 51Add a bunch of chives to the mashed potatoes.
- 52Add lots of salt to the mashed potatoes.
- 53Add lots of salt to the mashed potatoes.
- 54Add lots of salt to the mashed potatoes.
- 55Add pepper to taste.
- 56Add pepper to taste.
- 57Add pepper to taste.
- 58Give the mashed potatoes a good mix until creamy.
- 59Give the mashed potatoes a good mix until creamy.
- 60Give the mashed potatoes a good mix until creamy.
- 61Transfer the mashed potatoes to a serving dish.
- 62Transfer the mashed potatoes to a serving dish.
- 63Transfer the mashed potatoes to a serving dish.
- 64Smear the top of the potatoes.
- 65Smear the top of the potatoes.
- 66Smear the top of the potatoes.
- 67Add some extra butter on top.
- 68Add some extra butter on top.
- 69Add some extra butter on top.
- 70Sprinkle chives on top for garnish.
- 71Sprinkle chives on top for garnish.
- 72Sprinkle chives on top for garnish.
- 73Add a little extra black pepper.
- 74Add a little extra black pepper.
- 75Add a little extra black pepper.
Ingredients
- 5 lb russet potatoes
- 5 lb russet potatoes
- 5 lb russet potatoes
- salt
- salt
- salt
- 1 chicken bouillon cube
- 1 chicken bouillon cube
- 1 chicken bouillon cube
- heavy cream
- heavy cream
- heavy cream
- thyme
- thyme
- thyme
- garlic
- garlic
- garlic
- 2 sticks butter
- 2 sticks butter
- 2 sticks butter
- chives
- chives
- chives
- black pepper
- black pepper
- black pepper
Equipment
cutting boardknifelarge potcolandermeasuring cuppotato ricerfine mesh sieveserving dishspatulafork
Tips
- Bring potatoes to a boil together with cold water so that they cook evenly.
- Salt potatoes really well, they need it.
- For the smoothest, lump-free mashed potatoes, use a potato ricer. If you don't have one, use a fine mesh sieve.
- Don't peel potatoes when using a ricer/sieve, as it will catch all the skins and save you a step.
- Always make sure your cream mixture is warm; if you add cold milk to hot potatoes, it will get gummy and gluey.