Mashed Potatoes
Directions
- 1Chop the scrubbed-clean russet potatoes.
- 2Place the chopped potatoes into cold water in a large pot.
- 3Bring the potatoes and water to a boil together for even cooking.
- 4Salt the potatoes really well.
- 5Add a chicken bouillon cube for extra flavor.
- 6Pour heavy cream into a separate pot.
- 7Add thyme to the heavy cream.
- 8Add roasted garlic (or regular garlic cloves) to the heavy cream.
- 9Bring the cream mixture just short of a boil and leave it uninterrupted on medium-low.
- 10Once potatoes are fork-tender (after about 25-30 minutes), strain them.
- 11Strain out the heavy cream mixture into a measuring cup.
- 12Add two sticks of butter to the warm cream mixture, saving a few tablespoons for the top.
- 13Rice the boiled potatoes into a large pot for a smooth texture, leaving the skins in the ricer.
- 14If you don't have a ricer, push the potatoes through a fine mesh sieve.
- 15Add the roasted garlic from the turkey to the riced potatoes.
- 16Slowly mix in the warm butter and cream mixture, a little at a time.
- 17Add a bunch of chives to the mashed potatoes.
- 18Add lots of salt to the mashed potatoes.
- 19Add pepper to taste.
- 20Give the mashed potatoes a good mix until creamy.
- 21Transfer the mashed potatoes to a serving dish.
- 22Smear the top of the potatoes.
- 23Add some extra butter on top.
- 24Sprinkle chives on top for garnish.
- 25Add a little extra black pepper.
Ingredients
- 5 lb russet potatoes
- salt
- 1 chicken bouillon cube
- heavy cream
- thyme
- garlic
- 2 sticks butter
- chives
- 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.
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