Extra-Buttery Mashed Spuds

From the kitchen of Carly

Yukon Gold potatoes mashed until silky, enriched with nearly a full stick of butter and warm thyme-infused milk. This is comfort food at its finest, buttery without being heavy, with just enough herbaceous depth to keep things interesting.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
  • 11 tablespoon kosher salt
  • 11 1/2 cups whole milk
  • 13 thyme sprigs, optional
  • 12 bay leaves
  • 13/4 cup (1 1/2 sticks) unsalted butter

Instructions

  1. Place 4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces, in a large pot and pour in cold water to cover by 1". Add 1 tablespoon kosher salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).

  2. 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.

  3. Meanwhile, heat 1 1/2 cups whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted. Remove from heat.

  4. Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).

  5. 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 and pepper.

  6. Serve mashed potatoes with a few pats of butter on top.