Diary of a Chef · Just Chefn Around

Rich Thyme Mashed Potatoes

35 minutes · 4 servings

By Diary of a Chef

Ingredients

• 3 lb Yukon Gold potatoes (6–8 medium)
• 1 1/2 sticks (3/4 cup) unsalted butter
• 1 cup heavy whipping cream
• 1 sprig fresh thyme
• Salt · light black or white pepper (optional)

Instructions

1. 1Boil

   Cold, well-salted water; gentle boil until completely fork-tender — no resistance anywhere.

2. 2Infuse

   Butter, cream, thyme warmed together on low. Never boiling. Remove the thyme before using.

3. 3Steam dry

   Drain; back into the hot pot so excess moisture flashes off.

4. 4Mash

   By hand or through a ricer. Don't overwork — overworked potatoes turn gluey.

5. 5Add the dairy

   Warm mixture in gradually, stirring gently; stop at smooth, creamy, spoonable.

6. 6Season

   Salt properly; the lightest pinch of pepper if desired. They should sit softly on the plate and hold a sauce — not stand in peaks, not run.