MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Extra Buttery Mashed Spuds
 Categories: Potatoes, Dairy, Herbs
      Yield: 6 Servings
 
      4 lb Yukon Gold potatoes;
           - peeled, in 2" pieces
      1 tb Kosher salt
  1 1/2 c  Whole milk
      3    Thyme sprigs (optional)
      2    Bay leaves
    3/4 c  Unsalted butter
 
  Place 4 lb Yukon Gold potatoes, peeled, cut into 2" pieces, in a
  large pot and pour in cold water to cover by 1". Add 1 tb kosher
  salt and bring to a boil. Reduce heat and simmer until potatoes are
  very tender but not saturated or crumbly, 20 to 25 minutes. Boiling
  will lead to water-logged pieces.
  
  Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes
  ahead. Return potatoes to pot and set over low heat. Gently stir
  until dry, about 1 minute.
  
  Meanwhile, heat 1-1/2 cups whole milk, 3 thyme sprigs, if desired,
  2 bay leaves, and 3/4 cup unsalted butter in a small saucepan over
  medium heat until butter is melted. Remove from heat.
  
  Pass hot potatoes through a ricer into a large bowl. If allowed to
  cool, the potatoes will become gummy.
  
  Remove herbs from warm milk mixture; discard. Gradually add milk
  mixture to potatoes, stirring vigorously with a wooden spoon until
  combined and smooth; season with salt & pepper.
  
  Serve mashed potatoes with a few pats of butter on top.
  
  Notes:

  We use Yukon Golds. They deliver a richer, more buttery flavor than
  stalwart russets for a delicious stand-alone mash.
  
  For smooth potatoes with just a hint of texture, we're all about a
  ricer. Most come with different-size disks: The smaller the holes,
  the more refined the results.
  
  Don't skimp on the fat. Use whole milk, not low-fat or nonfat. Want
  to mix things up? Swap out 1/3rd of the milk for one of the
  following: buttermilk for tang; sour cream for a baked potato-like
  vibe; heavy cream for the ultimate in luxe side dishes.
  
  Potatoes whipped with whole milk are delicious and a lot more
  palatable than those made with cream alone. Infuse that milk with
  herbs and aromatics, and things start to get really interesting. We
  love bay leaf and thyme for their autumnal notes. Also try:
  rosemary and sage, or a smashed garlic clove for a bit of bite.
  
  Make your mash the morning of-just be sure to reserve 1/2 cup of
  the potato cooking water before draining. Rice potatoes and return
  to the pot; stir in dairy, season, and cover. As serving time
  approaches, place the pot over low heat and add 1/4 cup of the
  cooking water, stirring, until the mixture is hot. Add the
  remaining 1/4 cup cooking water if needed. Serve topped with butter
  for visual oomph.
  
  Recipe FROM: Bon Appétit, Nov 2014
  
  Formatted by: Dave Drum, Dec 12, 2014
  
  Uncle Dirty Dave's Archives
 
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