Mashed Potatoes

Zeke Rating: 92/100

Earthy flavor, with an unbelievably aromatic and savory finish.

VegetarianSide DishDinner

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Adjust quantities • Currently serves 4

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Ingredients

  • 1.5lb potatoes (Yukon Gold are excellent for their creamy texture)
  • 0.5 shallot, diced (optional)
  • 4 garlic cloves, minced
  • 6T butter, cubed
  • 1/2c heavy cream
  • 1t kosher salt, plus more to taste
  • 1t freshly ground black pepper (some people will argue that you must use white pepper to not ruin the color)
  • 2 sprigs of fresh thyme

Instructions

  1. Preheat your oven to 400°F. Pierce the whole, skin-on potatoes with a fork a few times, then bake for 45-60 minutes until they are fork-tender. This method of cooking the potatoes keeps them from absorbing too much water.
  2. While the potatoes bake, make the infused cream. In a small saucepan, combine the heavy cream, minced garlic, diced shallot, and fresh thyme sprigs. Bring to a gentle simmer over medium heat, then immediately remove from the heat and set it aside to cool and infuse.
  3. Once the potatoes are done, cut them in half and let them cool just enough to handle. Use a spoon to scoop the flesh out of the skins. Do not throw away the skins! If you are going to use a stand mixer, you don't need to do this.
  4. Run the potato flesh through a potato ricer into a large bowl. This is the secret to a light, lump-free texture. If you don't have a ricer, you can use a stand mixer with a whisk attachment.
  5. Add the cubed butter to the riced potatoes and mix until the butter is completely melted.
  6. Strain the infused cream mixture and discard the solids. Slowly pour the cream into the mashed potatoes while mixing. Continue to mix until the potatoes are light and fluffy.
  7. Season with salt and pepper to taste.
  8. Enjoy.

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