Recipe courtesy of Tyler Florence

Chive and Garlic Mashed Potatoes

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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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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