Creamy Mashed Potatoes

25 mins
Serves 4
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Directions

  1. 1Chop 5 lbs of russet potatoes and put them into cold water.
  2. 2Chop 5 lbs of russet potatoes and put them into cold water.
  3. 3Chop 5 lbs of russet potatoes and put them into cold water.
  4. 4Bring the potatoes to a boil so that they cook evenly and salt them really well.
  5. 5Bring the potatoes to a boil so that they cook evenly and salt them really well.
  6. 6Bring the potatoes to a boil so that they cook evenly and salt them really well.
  7. 7While potatoes are boiling, prepare the milk mixture: put in a bowl 3 cups of heavy cream, some thyme, 6 roasted garlic cloves (or plain cloves), and some rosemary.
  8. 8While potatoes are boiling, prepare the milk mixture: put in a bowl 3 cups of heavy cream, some thyme, 6 roasted garlic cloves (or plain cloves), and some rosemary.
  9. 9While potatoes are boiling, prepare the milk mixture: put in a bowl 3 cups of heavy cream, some thyme, 6 roasted garlic cloves (or plain cloves), and some rosemary.
  10. 10Bring the milk mixture to a boil, just short of it and leave it on medium-low.
  11. 11Bring the milk mixture to a boil, just short of it and leave it on medium-low.
  12. 12Bring the milk mixture to a boil, just short of it and leave it on medium-low.
  13. 13After about 25-30 minutes, when potatoes are fork tender, strain them and set aside.
  14. 14After about 25-30 minutes, when potatoes are fork tender, strain them and set aside.
  15. 15After about 25-30 minutes, when potatoes are fork tender, strain them and set aside.
  16. 16Strain the heavy cream mixture.
  17. 17Strain the heavy cream mixture.
  18. 18Strain the heavy cream mixture.
  19. 19Add 2 sticks of butter to the heavy cream mixture. Save a few tablespoons for the top.
  20. 20Add 2 sticks of butter to the heavy cream mixture. Save a few tablespoons for the top.
  21. 21Add 2 sticks of butter to the heavy cream mixture. Save a few tablespoons for the top.
  22. 22Use a potato ricer to get rid of the potato skins.
  23. 23Use a potato ricer to get rid of the potato skins.
  24. 24Use a potato ricer to get rid of the potato skins.
  25. 25Add the garlic, butter, chives, salt and pepper.
  26. 26Add the garlic, butter, chives, salt and pepper.
  27. 27Add the garlic, butter, chives, salt and pepper.
  28. 28Mix until smooth and creamy.
  29. 29Mix until smooth and creamy.
  30. 30Mix until smooth and creamy.
  31. 31Transfer to a dish and spread on the top some extra butter, chives, and black pepper.
  32. 32Transfer to a dish and spread on the top some extra butter, chives, and black pepper.
  33. 33Transfer to a dish and spread on the top some extra butter, chives, and black pepper.

Ingredients

  • 5 lbs russet potatoes
  • 5 lbs russet potatoes
  • 5 lbs russet potatoes
  • 3 cups heavy cream
  • 3 cups heavy cream
  • 3 cups heavy cream
  • 6 cloves roasted garlic cloves from turkey
  • 6 cloves roasted garlic cloves from turkey
  • 6 cloves roasted garlic cloves from turkey
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 2 sticks butter
  • 2 sticks butter
  • 2 sticks butter
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 chives
  • 0 chives
  • 0 chives

Equipment

knifepotstovecolanderpotato ricermeasuring cupbowlspoonfork