Recipe courtesy of Tyler Florence

Chive and Garlic Mashed Potatoes

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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

  1. 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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