Meredith Hayden’s Mashed Potatoes
This recipe from chef and recipe developer Meredith Hayden of Wishbone Kitchen is a variation on the recipe that she was taught in culinary school. Butter and cream are infused with herbs, garlic and peppercorns, then gently folded into potatoes that have been mashed or passed through a ricer. Using a potato ricer results in extra-fluffy mashed potatoes, while a masher allows you to make the dish with a heartier, rustic texture.
Ingredients
- 4 lb. (2kg) russet potatoes, scrubbed
- Kosher salt
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, plus more as needed
- 3 cups (24 fl. oz./750 ml) whole milk
- 1 cup (8 fl. oz./250 ml) heavy cream
- 6 fresh thyme sprigs
- 2 fresh sage sprigs
- 5 garlic cloves, smashed
- 5 peppercorns
- Chopped fresh chives for garnish
Directions
Have ready a large bowl of cold water.
Peel the potatoes, halve them lengthwise and slice into 1/2-inch (12-mm) half-moons. Submerge the potatoes in the cold water immediately after prepping to prevent oxidation. Let them soak for up to 45 minutes to remove the extra starches.
Transfer the potatoes to a large pot and cover with cold water by 1 inch (2.5 cm). Season the water with 1/4 cup (1 1/4 oz./37 g) kosher salt. Bring to a boil and simmer until the potatoes can be easily pierced with a paring knife with no resistance, about 10 to 20 minutes.
While the potatoes are cooking, add the butter, milk, cream, thyme, sage, garlic, 2 Tbs. salt and the peppercorns to a small saucepan. Bring to a slow boil, then reduce the heat and simmer for at least 10 minutes. Strain into a bowl; discard the solids. Return the butter mixture to the saucepan over very low heat.
Drain the potatoes. While they are still hot, pass the potatoes through a ricer into a large bowl; alternatively, use a potato masher to mash the potatoes until smooth. Gradually fold in the butter mixture until the desired consistency is achieved (you may not use all the butter mixture at once). The potatoes will continue to absorb the liquid and thicken as it sits, so it's a good idea to keep extra hot melted butter and cream on hand to fold in right before serving. Taste and add more salt if needed. Avoid over-stirring or mixing the potatoes as it can cause them to become starchy and gluey.
When ready to serve, fold in fresh chopped chives and top with extra pats of butter. Serves 10.
Recipe courtesy of Meredith Hayden, founder of Wishbone Kitchen