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