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There are some things that need little amendment. Mashed potatoes are one of these things. We recommend waxed potatoes over russets for a good mash. Russets yield a fluffy, rather bland outcome, while waxy varieties are delightfully smooth and dense. If preparing in advance, reserve a little bit of the cooking water from the potatoes to thin the mash before reheating.
Ingredients:
- 4 pounds golden potatoes, peeled and cut into 2" pieces
- 1 tablespoon salt, plus more as needed
- 1 cup whole milk
- ½ cup heavy cream
- 3 sprigs thyme (optional)
- 2 bay leaves
- ¾ cup unsalted butter, plus additional softened butter for serving
- Freshly ground black pepper, to taste
Preparation
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Place the chopped potatoes into a large pot and fill with cold water to cover by at least 1 inch. Add the salt and bring to a boil.
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Reduce heat and simmer until potatoes are very tender but not falling apart, 20-25 minutes. Avoid boiling the water to preserve the texture of the potatoes.
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Drain the potatoes and allow to dry. As the potatoes dry, warm the milk, cream, bay leaves, and the butter in a small saucepan over medium heat until butter is melted.
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Remove the bay from the milk mixture and discard. While the potatoes are still hot, add a little bit of the milk mixture and beat with a hand mixer. Continue adding the milk and beating the hot potatoes until the milk is fully incorporated and the potatoes are evenly textured (without being totally smooth).
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Season the potatoes with salt and pepper and serve warm with softened butter.
