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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

The Fluffiest Mashed Potatoes Recipe

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This recipe for The Fluffiest Mashed Potatoes is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds russet potatoes
1 pound Yukon Gold potatoes
3 Tbsp. kosher salt
1 cup whole milk
1/2 cup heavy cream
8 whole black peppercorns
3 springs thyme or 1 sprig of rosemary
2 bay leaves
1/2 cup (1 stick) unsalted butter, cubed and chilled
Directions:
Directions:
Prepare Potatoes
Fill a large pot halfway with cold water. Peel 4 lb. russet and 1 lb. Yukon Gold potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in 3 Tbsp. kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5-10 minutes.

Build Flavor
Meanwhile, heat 1 cup whole milk, 1/2 cup heavy cream, 8 whole black peppercorns, 3 sprigs thyme or 1 sprig rosemary, and 2 bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes. Remove from heat and let mixture infuse for 20 minutes; strain. This will add herbal flavor without coloring the liquid.

Get Cranking
Pass potatoes though the smallest disk of a food mill along with 1/2 cup (1 stick) cubed, chilled unsalted butter into a large bowl. Stir in the hot cream mixture. Season generously to taste with kosher salt and freshly ground black pepper. To hold, press plastic wrap directly against the surface and set bowl over (not in) a large pot of simmering water for up to 2 hours.
Number Of Servings:
Number Of Servings:
8-10 servings

 

 

 

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