SERVINGS
6 to 8 servings
Ingredients
- 4 pound yukon gold potatoes
- 4 pound Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 stick unsalted butter
- 4 clove garlic
- 3 sprig fresh thyme
- 2 tablespoon chives
Preparation
Baking Directions:
Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt.
Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes.
Drain well.
Meanwhile, in a small pot heat the cream, butter, garlic, and thyme.
While the potatoes are still warm, press them through a potato ricer or food mill into a bowl.
Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy.
Season with salt and pepper and gently fold in the chives.
Serve immediately.
Tips:
Prep time: 20 minutes Cook time: 30 minutes
