Directions
- 1Cut a circle around the potatoes without peeling or chopping them, then dump them into cold water.
- 2Place the potatoes on the stove.
- 3In a pot, add one part cream and two parts milk. Add black peppercorns, bay leaves, and thyme.
- 4Leave this to infuse on the stove at low heat while the potatoes are boiling.
- 5Strain the infused milk.
- 6Once the potatoes are tender, drain the water and leave the potatoes in the pot to steam for at least 5-10 minutes.
- 7Dry the potatoes with a paper towel.
- 8Force the potatoes through a ricer.
- 9Pass the potatoes through a strainer into a bowl.
- 10Add in the warm infused milk and incorporate nicely.
- 11Slowly add in the butter until smooth (approximately half the potato weight in butter).
- 12Add salt and mix until well incorporated.
Ingredients
- 7 potatoes
- 1 part cream
- 2 parts milk
- 1 pinch black peppercorns
- 3 bay leaves
- 1 pinch thyme
- 0.5 potato weight butter
- 1 pinch salt
Equipment
knifepotstovestrainerbowlpotato ricerspatula
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