During Thanksgiving it's one of the most important and beloved side dishes of all time. The soaker of juices, the holster of roasted meats. A simple way to make the perfect mashed potato.
INGREDIENTS:
3 pounds Yukon Gold Potatoes
Flavor Liquid Ingredients:
1/2 cup plus 2 Tbsp (130g) Unsalted butter
1/3 cup (78ml) heavy cream
1 cup (300ml) whole milk
4 cloves garlic, crushed lightly left in pods
Aromatic Ideas:
Bay leaf
Thyme
Oregano
Chile Flakes
Sage
Chives
Parsley
Green Onion
INSTRUCTIONS:
Method:
Take your yukon gold potatoes and peel them over a piece of parchment paper. Cut them into 1x1 inch pieces and place them into a cold pot of water. Season the water heavily with salt and bring to a rapid boil over high heat. Boil the potatoes for 15-20 minutes or until fork tender.
Once the potatoes are done cooking, strain through a colander and allow them to drain of their water. Using a potato ricer, and while your potatoes are still hot; press all of them through on the finest setting into a separate bowl. Place to the side and keep warm.
To make the flavor liquid, melt unsalted butter in a pot set to medium-low heat. Once the butter is half-way melted, add in 4 cloves of lightly crushed skin-on garlic. From there, add in whole milk and heavy cream. Season with salt and whisk together
*Add in chosen amount of aromatics*
Bring up to a steamy heat and let steep for 10 minutes.
Strain out any aromatics you added and pour into the bowl with the pressed potatoes. Stir until everything is evenly incorporated, season with salt and pepper to you liking and serve.
