Recipe courtesy of Tyler Florence
Show: Food 911
Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

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

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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