Fluffiest Mashed Potatoes
- 1 head garlic, top sliced off
- 3 sprigs Thyme
- 6 to 8 Yukon Gold Potatoes, peeled and quartered
- 1 T salt
- 1 bay leaf
- 1 C milk
- 1/2 stick butter
In a small sauce pan, combine milk, butter, head of garlic, thyme, bay leaf and salt. Heat over low heat until butter melts and milk warms. The longer you warm it, the more garlic taste it has! Meanwhile, put potatoes in large pot covered with cold water. Bring to a boil and simmer until they are fork tender, about 20 - 30 minutes. Drain the potatoes well and while still warm, press them through a potato ricer or food mill into a mixing bowl. Slowly add the warm milk mixture, leaving the garlic, thyme and bay leaf in the pan. Stir to incorporate, adding a little milk mixture at a time until fluffy. Season with pepper and serve immediately.
NOTE: I added some chopped fresh thyme to my potatoes as well as fresh chives! YUMMY!
Fluffy Mashed Potatoes with rosemary grilled Lamb Chops and artichokes.
Myself, Tyler Florence, Caitlin, my Mom, Emma as a baby and Lindsey - Feb 2004