Mashed Potatoes
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
42
Spice
41
Sweetness
44
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1360 g
Yukon Gold Potatoes (peeled)1.5 cups
Light Cream1 cup
Sour Cream1 sprig
Rosemary4 sprigs
Thyme1
SaltDirections:
1
Put the potatoes in a pot and cover with cold water
2
Put the pot over medium-high heat and cook until the potatoes are fork tender, about 15 to 20 minutes
3
Drain, return to the pot and put over low heat for 3 minutes to dry the potatoes
4
Mash them with a potato masher
5
While the potatoes are boiling combine the cream, butter, sour cream, and rosemary and thyme sprigs in a pot over medium-low heat
6
Heat to a simmer, turn off the heat and let steep 10 minutes
7
Remove the herb sprigs and discard
8
Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated
9
Be careful not to overmix or the potatoes will become gummy