Chive and Garlic Mashed Potatoes
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INGREDIENTS 6 to 8 large Yukon gold potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped chivesPut the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves.
Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoe are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
Makes 4 to 6 servings