Buttery Mashed Potatoes

1 part butter and 2 parts potato. Inspired by Joel Robuchon’s famous Michelin mashed potatoes, this is a decadent side dish you won't want to miss on your holiday table.

Instructions

1. 1

   In a large saucepan, cover the potatoes with cold water and bring to a boil. Add 2 tablespoons of salt and simmer for 20-25 minutes, or until tender.

2. 2

   In a small saucepan over medium-low heat, combine the cream, garlic, and thyme and let steep for 10-15 minutes. Turn off the heat and remove the solids.

3. 3

   Drain the potatoes well and let stand in a colander for 3 minutes for the steam to evaporate. Peel the potatoes.

4. 4

   Pass the peeled potatoes through a ricer into the same large saucepan used to cook them. Warm over medium heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the pan.

5. 5

   Add a quarter of the butter at a time to the potatoes, stirring constantly until melted and incorporated before adding more. Whisk in the cream mixture and season generously with salt.

6. 6

   Pass the potatoes through a mesh sieve into a serving dish to remove any lumps. Smooth the top and garnish with chives.

7. 7

   Serve immediately.

8. 8

   Enjoy!

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