Extra-Buttery Mashed Spuds
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Kosher Salt1.5 cups
Whole MilkDirections:
1
Place 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces, in a large pot and pour in cold water to cover by 1"
2
Add 1 tablespoon kosher salt and bring to a boil
3
Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces)
4
Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead
5
Return potatoes to pot and set over low heat
6
Gently stir until dry, about 1 minute
7
Meanwhile, heat 1 1/2 cups whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted
8
Remove from heat
9
Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy)
10
Remove herbs from warm milk mixture; discard
11
Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper
12
Serve mashed potatoes with a few pats of butter on top
13
Place 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces, in a large pot and pour in cold water to cover by 1"
14
Add 1 tablespoon kosher salt and bring to a boil
15
Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces)
16
Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead
17
Return potatoes to pot and set over low heat
18
Gently stir until dry, about 1 minute
19
Meanwhile, heat 1 1/2 cups whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted
20
Remove from heat
21
Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy)
22
Remove herbs from warm milk mixture; discard
23
Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper
24
Serve mashed potatoes with a few pats of butter on top