Chive and Garlic Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a recipe from Tyler Florence. We made these tonight and thought they were fantastic, so I couldn't wait to share them! They were the fluffiest, most flavorful potatoes we have ever had. Ingredients:
6 -8 large yukon gold potatoes, peeled and quartered |
1 tablespoon salt |
4 bay leaves |
1 cup heavy cream |
1/4 cup butter |
4 cloves garlic, lightly crushed |
3 sprigs fresh thyme |
kosher salt, to taste |
fresh ground pepper, to taste |
2 tablespoons of chopped chives |
Directions:
1. Put the quartered potatoes into a large pot and cover them with cold water.
2. Add the salt and 2 of the bay leaves.
3. Bring to a boil and simmer until the potatoes are fork tender; about 20 to 30 minutes.
4. Drain well and remove the bay leaves.
5. Meanwhile, in a small pot, heat the cream, butter, garlic, thyme and remaining 2 bay leaves.
6. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl.
7. Add the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy.
8. Season with salt and pepper to taste, and gently stir in the chives.
9. Serve immediately, and enjoy!
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