Mashed Potatoes

Mashed potatoes are the ultimate side dish—rich, creamy, and irresistibly smooth. In this recipe they are flavored with garlic and thyme and enriched with tangy sour cream.

Recipe

Equipment: A potato ricer

Ingredients:

• 1.85 kg potatoes peeled and cut into cubes (a starchy variety like russet, Idaho or Yukon gold)

• 6 large garlic cloves, peeled

• 1 l+300 ml whole milk, divided

• 5 thyme sprigs

• 170 g + 30 g butter, divided

• 3/4 tsp freshly ground black pepper

• 120 ml sour cream

• salt

Mashed potatoes can be made ahead of time. If you prepare them up to two hours ahead of time, cover and store them at room temperature. If you prepare them between 2 and 8 hours ahead of time, reheat them over medium heat with reserved 120 ml milk mixture. 

Instructions:

1. Cover the potatoes, 6 large garlic cloves and 1 tbsp salt with 1 l of milk in a large pot. Bring to a low boil over high heat, then lower the heat to maintain a gentle simmer (do not boil). Cook until the potatoes are very tender when tested with the tip of a paring knife but still hold their shape, approximately 20 to 25 minutes.

2. Meanwhile, in a small saucepan, combine 300 ml whole milk, 5 sprigs of thyme, and 170 g of unsalted butter over medium heat. Stir occasionally until the butter is fully melted, then remove from heat and set aside to allow the flavors to infuse.

3. Drain boiled potatoes and garlic and return them to the pot. Toss them over low heat until moisture evaporates, about 1 to 2 minutes. Using potato ricer immediately press potatoes and garlic into a large bowl.

4. Discard thyme from warm milk mixture and gradually stir into hot potatoes, reserving about 120ml if you plan to make mashed potatoes in advance. Season with 2 tsp salt and ¾ tsp freshly ground black pepper. Fold in 120 ml sour cream and stir with a spoon until incorporated and very smooth. Do not overmix. Taste and adjust seasonings. Serve topped with remaining 30 g unsalted butter and more pepper.