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Creamy mashed potatoesI'm frequently asked how to make great mashed potatoes at home like the ones we serve in the restaurants. Here’s my answer…

  • Start with Yukon Gold potatoes
  • Peel and cut into equal-sized pieces
  • Place in stock pot covered with water plus one inch
  • Add a pinch of salt and bring to a boil
  • Turn down heat and simmer potatoes until fork tender (If you boil potatoes they will become water logged)
  • Meanwhile, steep fresh thyme and bay leaves in heavy cream in another pot, strain
  • Drain potatoes and return them to the pot – turn on flame to dry out the potatoes (this helps them soak up the cream and butter)
  • Run potatoes through a potato ricer or food mill to eliminate all lumps
  • Add herb cream and butter to the potatoes and season with salt and white pepper


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