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Pommes Puree (Fancy Mashed Potatoes)

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 2 1/2 - 3 lbs yukon gold potatoes peeled and cut into 1 - 2 inch dice
  • 1 1/2 C heavy cream
  • 1/4 tsp nutmeg
  • 2 bay leaves
  • 1 sprig of fresh thyme
  • 3 garlic cloves peeled and smashed
  • 1 stick butter softened
  • salt and pepper to taste

Instructions
 

  • Put potatoes in a large saucepan and cover with water. Add a Tbsp of kosher salt, cover and bring to a boil. Lower heat and simmer about 20 minutes until potatoes are cooked through and pierce easily with a fork. Drain potatoes and put back in saucepan over low heat for about a minute to cook off any excess water and dry the potatoes a bit. Remove from heat.
  • Meanwhile in a small sauce pan over low heat, heat the cream, nutmeg, bay leaves, thyme sprig, garlic cloves, and a pinch of salt and pepper, Bring to a low boil then reduce heat and simmer over low heat for 5 minutes. Shut off heat and let sit until ready to mash the potatoes.
  • Strain the cream through a fine mesh strainer. Using an electric beater, beat in 6-8 Tbsp softened butter into the potatoes. Add the cream in increments, beating the potatoes after each addition just until you reach the consistency of mashed potatoes that you prefer. (The amount of cream used will differ depending on the type and water content of the potatoes).
  • Taste the potatoes and add 1/4 tsp pepper and kosher salt to taste. (Potatoes often need more salt than you think).
  • Enjoy!