Who doesn’t love a bowl of piping hot buttery mashed potatoes? You can make this side dish that everyone will love. It isn’t difficult to make these buttery mashed potatoes and serve them up for your next dinner.
Buttery mashed potatoes aren’t difficult to make; you can make the best-mashed potatoes ever with this simple technique and the right choice of potatoes. When I want to make a bowl of mashed potatoes, I like to use Yukon Gold potatoes. Yukon Gold potatoes have a thin skin and yellow flesh inside, and this potato has a naturally buttery flavor. You can use Russet potatoes for this recipe, but if you get a chance to try the Yukon Gold, I think you will prefer them just like I do.
This method also varies because instead of using a mixer for to prepare these mashed potatoes we are going to use a potato ricer. The potato ricer will help to protect the cell walls of the mashed potatoes, so they don’t get gummy. If you have ever had gummy mashed potatoes, it is because they have been over mixed and the cell walls of the potato have burst.
We are going to use whole milk for these potatoes; this is one time I suggest that you don’t use a 2% milk or any other variety of milk. In fact, my personal preference would be to use half and half, or even cream instead. For an everyday bowl of mashed potatoes, whole milk has the best flavor and not too many calories.
We are going to infuse the milk with herbs. Thyme is an excellent addition. If you like, you could add a slice or two of onion in your milk too. The soaking of the herbs with the milk adds a nice subtle touch that you and your family will love.
You Can Make Delicious Buttery Mashed Potatoes
You have never had mashed potatoes so good.
- 4 pounds Yukon Gold potatoes
- 2 teaspoons Kosher salt
- 1 1/2 cups milk
- 4 ounces butter 1 stick
- 1 sprig thyme
- 2 bay leaves
- 2 slices of onion (if desired)
- salt and pepper to taste
Wash and peel potatoes. Cut potatoes into 2-inch pieces. Cutting the potatoes evenly will help them cook evenly. Place potatoes in a saucepan and cover with enough water to cover the potatoes by one inch. Place potatoes on medium-high heat to simmer for about 20-25 minutes. Potatoes are done when a fork pieces through easily. Wh
ile the potatoes are cooking heat together milk, butter, and herbs on low. When the potatoes are done, drain the excess water from the potatoes. Place potatoes in either a potato ricer or a food mill. Remove herbs and onion (if used) from the milk, and add milk to the potatoes. Stir quickly. The potatoes may become gummy if allowed to cool too much. Season with salt and pepper to taste.