Recipe courtesy of Tyler Florence
Show: Food 911
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Corn Mashed Potatoes

Recipe courtesy of Marcela Valladolid

Bacon, Cheddar and Chive Biscuits

Recipe courtesy of Kelsey Nixon

Mashed Sweet Potatoes

Recipe courtesy of Patti LaBelle

Fast Mashed Potatoes for Desperate Times

Recipe courtesy of Cooking Channel

Seafood and Chive Dumplings

Recipe courtesy of Ching-He Huang

Avocado Salmon Benedict with Chive Oil

Recipe courtesy of Bobby Flay

Pickled Shrimp with Lemon Chive Aioli

Recipe courtesy of Kelsey Nixon

So Much Pretty Food Here