Mashed Potatoes
Whether for a holiday feast or a homey weeknight meal, this fluffy mashed potato recipe is a crowd pleaser.
Prep
Add the Water, Potatoes, and Garlic to the Pot
You can cut the potatoes more in order to ensure they are uniform in size. Once the potatoes, garlic, and salt are in the pot, add the water. The water should cover the potatoes by 1/2" (1 cm), adjust as necessary. Then cover the pot with a tight fitting lid.
- Yukon Gold Potatoes(peeled and quartered)8
- Garlic Clove(peeled)2
- Kosher Salt2 tsps.
- Water(or enough to cover the potaotes by 1/2" (1 cm))4 cups
Cooking Steps
1. Cook the Potatoes
Set the temperature to 220°F/104°C (low) and cook for 28 minutes.
2. Strain the Potatoes
Using a colander, strain the potatoes and set aside.
3. Steep the Heavy Cream
Add the heavy cream, butter, and thyme to the pot. Set the temperature to 230°F/110°C (medium-low) and steep the cream for 4 minutes. Whisk occasionally.
- Heavy Cream¾ cup
- Unsalted Butter(diced)8 Tbsps.
- Thyme2 sprigs
4. Remove the Thyme
Remove and discard.
5. Return the Potatoes and Garlic to the Pot
Using a potato masher or large fork, mash the potatoes and garlic until smooth.
6. Season the Mashed Potatoes
Stir in the salt, white pepper, and creme fraiche.
- Kosher Salt1 Tbsp.
- White Pepper(ground)⅛ tsp.
- Creme Fraiche(or sour cream)3 oz
7. Reheat the Mashed Potatoes
Lower the temperature to 215°F/101°C (low) and stir the mashed potatoes for 15 minutes or until heated through.
8. Serve as Desired
Serve with or delicious Bacon Wrapped Meatloaf, or use as a topping for your shepherd's pie.
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