Our Favourite Creamy Mashed Potatoes

Ingredients for Our Favourite Creamy Mashed Potatoes

• 1.8kg Yukon Gold potatoes, peeled, cut into 2" pieces

• 6 large garlic cloves, peeled

• 1 tablespoon plus 2 teaspoons kosher salt, divided, plus more

• 300ml di latte intero

• 4 rametti di timo

• 180ml (1 1/2 sticks) plus 2 tablespoons unsalted butter, divided

• 3/4 teaspoons freshly ground black pepper, plus more

• 120ml di panna acida

• A potato ricer or food mill

Cover potatoes, garlic, and 1 tablespoon salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20–25 minutes.

Meanwhile, heat milk, thyme, and 180ml butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.

Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1–2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).

Discard thyme from milk mixture and gradually stir into potatoes, reserving about 120ml if you plan to make in advance (see Do Ahead). Season with 2 teaspoons salt and 3/4 teaspoons pepper. Fold in soured cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 tablespoons butter and more pepper.

Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 120ml milk mixture.

Avvertenza

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