The Fluffiest Mashed Potatoes
Ultra-creamy and smooth mashed potatoes made with a blend of russet and Yukon Gold potatoes, infused with herbs and finished with warm cream and butter. This luxurious side dish combines two types of potatoes for the perfect fluffy texture.
Ingredients
- •4 pounds russet potatoes
- •1 pound Yukon Gold potatoes
- •3 tablespoons kosher salt
- •1 cup whole milk
- •½ cup heavy cream
- •8 whole black peppercorns
- •3 sprigs thyme or rosemary
- •2 leaves bay leaves
- •½ cup unsalted butter
- •to taste black pepper
Cooking Instructions
- 1.
Fill a large pot halfway with cold water. Peel 4 pounds russet and 1 pound Yukon Gold potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in 3 tablespoons kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5-10 minutes.
25 min
- 2.
Meanwhile, heat 1 cup whole milk, 1/2 cup heavy cream, 8 whole black peppercorns, 3 sprigs thyme or 1 sprig rosemary, and 2 bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes. Remove from heat and let mixture infuse for 20 minutes; strain. This will add herbal flavor without coloring the liquid.
30 min
- 3.
Pass potatoes through the smallest disk of a food mill along with 1/2 cup (1 stick) cubed, chilled unsalted butter into a large bowl. Stir in the hot cream mixture. Season generously to taste with kosher salt and freshly ground black pepper. To hold, press plastic wrap directly against the surface and set bowl over (not in) a large pot of simmering water for up to 2 hours.
15 min
