Whether you're yearning for a steaming bowl of homemade comfort or looking to glue together the Thanksgiving feast, you deserve the very best mashed potatoes. The great news? We've got you covered. This straightforward recipe crafted by one of our chef friends uses only pantry staples you already have on hand and transforms them into the delectable mash you've been craving.
Creamy mashed potatoes
Vegetarian friendly, Midweek meals, Sides and Salads
8 Yukon Gold Potatoes, peeled and cut into large chunks
4 cups / 960 ml water
2 springs of fresh thyme
8 tbsp diced, unsalted butter
0.75 cup / 165 ml heavy cream
1 tsp garlic powder
4 tsp creme fraiche
0.125 tsp white pepper ground
In a braiser, combine the water, salt, thyme, and the potatoes cut into large chunks.
Cook on low-medium heat until the potatoes are tender when poked with a fork.
Strain the potatoes and place them back into the braiser.
Add a mixture of butter, heavy cream, and garlic powder and mash the potatoes with it until smooth and creamy.
Stir in the creme fraiche and white pepper, and season with salt to taste.
Serve with some butter and chopped chives and bring to the table directly in the braiser, for a presentation with style to spare!
Make sure the potatoes don't cook in boiling water so they don't get water locked!
Remember to use a rubber potato masher if cooking in Historia to avoid scratching the tin lining, or better yet use a food mill for fast and even results!