Directions
- 1Peel and cut three Yukon gold potatoes and one russet potato in half.
- 2Add potatoes to a pot of cold water and season with salt.
- 3In a separate pan, add seven peppercorns, two bay leaves, half a shallot, two cloves of garlic, four sprigs of thyme, and a little olive oil.
- 4Simmer on low-medium heat for two minutes.
- 5Add a pint of heavy whipping cream and leave on low heat until potatoes are cooked.
- 6In a separate pot, brown a big knob of butter.
- 7Cook the potatoes until they are tender, then drain them.
- 8Mash the potatoes using a potato ricer or a colander.
- 9Pour the cream mixture over the mashed potatoes.
- 10Add the browned butter and three small knobs of cold butter, then stir.
- 11Season with salt and chives.
Ingredients
- 3 Yukon gold potatoes
- 1 Russet potato
- 1 pinch salt
- 7 peppercorns
- 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
knifepotsmaller potstovewhiskcolander
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