Every taste of these smooth and buttery spuds aims straight for the brain's pleasure center.
Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!
We use Yukon Golds. They deliver a richer, more buttery flavor than stalwart russets for a delicious stand-alone mash.
For smooth potatoes with just a hint of texture, we're all about a ricer. Most come with different-size disks: The smaller the holes, the more refined the results.
Don't skimp on the fat. Use whole milk, not low-fat or nonfat. Want to mix things up? Swap out a third of the milk for one of the following: buttermilk for tang; sour cream for a baked potato–like vibe; heavy cream for the ultimate in luxe side dishes.
Potatoes whipped with whole milk are delicious and a lot more palatable than those made with cream alone. Infuse that milk with herbs and aromatics, and things start to get really interesting. We love bay leaf and thyme for their autumnal notes. Also try: rosemary and sage, or a smashed garlic clove for a bit of bite.
Make your mash the morning of—just be sure to reserve 1/2 cup of the potato cooking water before draining. Rice potatoes and return to the pot; stir in dairy, season, and cover. As serving time approaches, place the pot over low heat and add 1/4 cup of the cooking water, stirring, until the mixture is hot. Add the remaining 1/4 cup cooking water if needed. Serve topped with butter for visual oomph.
Ingredients
Preparation
Step 1
Place 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces, in a large pot and pour in cold water to cover by 1". Add 1 tablespoon kosher salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).
Step 2
Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
Step 3
Meanwhile, heat 1 1/2 cups whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted. Remove from heat.
Step 4
Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
Step 5
Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
Step 6
Serve mashed potatoes with a few pats of butter on top.
Recipe notes
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