Directions
- 1Peel and cut the potatoes in half.
- 2Add the potatoes to a pot with cold water and salt.
- 3In a separate pan, add peppercorn, bay leaves, half a shallot, two cloves of garlic, four thyme sprigs, and olive oil.
- 4Cook on low-medium heat for two minutes.
- 5Add a pint of heavy whipping cream.
- 6Leave on low heat until potatoes are ready.
- 7In a separate pot, throw in a big knob of butter and brown it on low heat.
- 8Use a potato ricer or strainer to drain the cooked potatoes.
- 9Pour the cream mixture into a pot with the potatoes.
- 10Add the browned butter, three small knobs of cold butter, a little bit of salt, and chives.
Ingredients
- 3 Yukon gold potatoes
- 1 Russet potato
- 1 pinch salt
- 7 peppercorn
- 2 bay leaves
- 0.5 shallot
- 2 garlic cloves
- 4 thyme sprigs
- 1 little bit olive oil
- 1 pint heavy whipping cream
- 1 big knob butter
- 3 small knobs butter
- 1 handful chives
Equipment
knifecutting boardpotsmall saucepanstrainerwooden spoonportable gas stove
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