Chive and Garlic Mashed Potatoes (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
6 to 8 large yukon gold potatoes, peeled and quartered |
1 tablespoon salt |
4 bay leaves |
1 cup heavy cream |
1/2 stick (1/4 cup) butter |
4 cloves garlic, lightly crushed |
3 sprigs fresh thyme |
kosher salt and freshly ground black pepper |
2 tablespoons chopped chives |
Directions:
1. Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
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