Extra Buttery Mashed Potatoes
Creamy, buttery, extra delicious! An excellent side dish to our Garlic Rosemary Pork Chops!
- 4 pounds Yukon Gold potatoes, peeled, cut into 2” pieces
- 1 tablespoon kosher salt, plus more
- 1½ cups whole milk
- 3 sprigs thyme (optional)
- 2 bay leaves
- ¾ cup (1½ sticks) unsalted butter, plus more for serving
- Freshly ground black pepper
- Place potatoes in a large pot and pour in cold water to cover by 1”. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes.
- Drain potatoes, reserving ½ 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 milk, thyme sprigs, if desired, bay leaves, and ¾ cup 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. You have to work fast, 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 and pepper.
- Serve mashed potatoes with a few pats of butter on top.