WHAT IS THE BEST POTATO FOR MASHING RECIPES

EASY POTATO RECIPES - OLIVEMAGAZINE

Easy Potato Recipes - olivemagazine image

Turn your favourite fluffy potatoes into comforting meals and classic side dishes, from tamarind potato curry and frizzled leek soup, to gratin dauphinoise, hasselbacks and perfect chips

Provided by Janine Ratcliffe

BEST MASHED POTATOES RECIPE RECIPE | EPICURIOUS

Best Mashed Potatoes Recipe Recipe | Epicurious image

Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the best mashed potatoes we can imagine.

Provided by Rhoda Boone

Total Time 55 minutes

Cook Time 30 minutes

Yield 8-10 servings

Number Of Ingredients 9

Ingredients

4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
6 large garlic cloves, peeled
1 tablespoon plus 2 teaspoons kosher salt, divided, plus more
1¼ cups whole milk
4 thyme sprigs
¾ cup (1½ sticks) plus 2 tablespoons unsalted butter, divided
¾ teaspoon freshly ground black pepper, plus more
½ cup sour cream
A potato ricer or food mill

Steps:

Cover potatoes, garlic, and 1 Tbsp. 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 ¾ cup 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 ½ cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and ¾ tsp. pepper. Fold in sour 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 Tbsp. 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 ½ cup milk mixture.

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