Yield: 4 People
Work: 20 Minutes
Total: 50 Minutes
Gather Ingredients and Tools, then prep Ingredients as indicated.
Fill Medium Pot with Potatoes and cover with water to 3” above Potatoes, then add 2 Tbsp Salt.
Bring to a boil and simmer until Potatoes are fork tender, then strain and put Potatoes back into Pot.
In a Small Pot, add Milk and heat until warm.
While Potatoes are still hot, whisk Potatoes until smooth.
Add Butter, Milk, microplaned (or grated) Garlic, Thyme, and Salt, then mix until incorporated.
Try different types of dairy like Yogurt or Cream.
Add more Garlic and Thyme or try different Herbs.
Try different varieties of mashing Potatoes.
8 Medium Potatoes, peeled and cut into ¼” chunks (Yukon recommended)
4 Tbsp Butter, cut into even chunks
½ Cup Whole Milk
2 Garlic Cloves, microplaned or grated fine
2 Tbsp Salt
1 tsp Thyme, stemmed and chopped
Microplane or Grater
Airtight Container for up to 4 days in the Fridge.
Questions about this recipe? Ask Chef Pierson!