Mashed Potatoes
Servings
8
servingsTotal time
1
hour10
minutesIngredients
4 lb. russet potatoes, peeled and quartered
1 1/2 cup heavy cream
2 crushed garlic cloves
1 stick unsalted butter, cubed
1 tbsp salt
fresh chives, as garnish
- bouquet garni
4-6 springs of thyme
A sprig of rosemary
1 bay leaf
Directions
- Add potatoes to a pot of cold water
- Place over a medium/high heat. Once boiling reduce the heat to medium and continue cooking until fork tender (about 10-15 minutes).
- Remove the potatoes and pass them through a ricer. (If you don’t have a ricer, you can mash them with a fork). Let them rest for 15 minutes, to cool slightly.
- Meanwhile, add the heavy cream, bouquet garni, and garlic cloves in a small pot. Cook over medium-low for 15 minutes.
- Remove the bouquet garni and garlic cloves, then pour the infused heavy cream over the mashed potatoes. Next, add the cubed butter and salt and mix well.
- Garnish with fresh chives, then serve.