4poundsYukon Gold potatoespeeled, cut into 2” pieces
1tbs.+ 2 tsp. Kosher saltdivided
1½cupswhole milk
3sprigs thymeplus more for garnish
2bay leaves
¾cup1½ sticks unsalted butter
¾tsp.freshly ground black pepper
Instructions
Place potatoes in a large stockpot and cover with cold water up to 1” above potatoes. Add 1 tbs. Kosher salt, cover, and bring to a boil over medium-high heat. Reduce heat to a simmer, (about medium-low), partially cover, and cook until potatoes are fork tender but not crumbling apart (about 20-25 minutes).
Reserve ½ cup starchy cooking liquid*. Drain potatoes. Pass hot potatoes through a potato ricer back into the stockpot (don’t allow to cool or potatoes will lose their fluffly texture).
Meanwhile, heat milk, thyme, bay leaves, and butter in a small saucepan over medium heat until butter is melted, stirring occasionally (about 4 minutes). Remove from heat. Remove herbs from warm milk mixture; discard.
Gradually add milk mixture to potatoes, stirring with a spoon until combined and smooth; season with 2 tsp. Kosher salt and ¾ tsp. freshly ground black pepper. Stir to combine.
Garnish potatoes with extra thyme sprigs, if desired.
*Do Ahead: Potatoes can be made ahead of time. Just before serving, warm potatoes and reserved cooking liquid. Gently stir in ¼ cup cooking liquid. If potatoes aren’t thin enough, add remaining liquid until desired consistency is achieved.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Mashed Potatoes, side dish, Thanksgiving, Thanksgiving Recipes