Creamy Homemade Mashed Potatoes

This smooth and creamy, homemade Mashed Potatoes recipe, is full of flavour, easy to make, and is sure to be a crowd-pleaser! If you are looking for a killer Mashed Potatoes recipe for Easter, this is the one for you.

Ingredients

• 6-7 (3.5 lbs) Yukon Gold Potatoes

• 1 tbsp Salt, to taste 

• 6 Garlic Cloves

• 1(113 grams) Stick Unsalted Butter

• 1 cup Heavy Cream

• 4-5 Sprigs of Thyme

• 1 tbsp Chives, finely chopped

• ½ tsp Pepper

Method

1. Peel and wash the potatoes before placing them in a bowl of room-temperature water. 

2. Cut the potatoes into 1-inch cubes and add them to another pot of room-temperature water.

3. Clean and smash the garlic cloves and add them to the pot with the potatoes.

4. Add the salt and place the pot on the stove.  Give the potatoes a quick stir,  turn the heat to medium-high, and bring the water to a soft boil. Once the water has reached a boil, reduce the heat to medium and allow the potatoes to cook till fork-tender. This should take about 25-30 minutes.

5. Drain the water out of the potatoes through a colander,  then put the potatoes back into the pot. Place the pot on the stove and on a very low heat, simmer them for about a minute while moving them around constantly with a spoon. Once all the water has evaporated and the potatoes look dry, take the pot off the heat. 

6. Now using a potato ricer, mash the potatoes while still hot. If you do not have a potato ricer you could also use a fine mesh sieve and using a spoon or spatula press the potatoes through the sieve into the bowl. It is a little tedious and time-consuming, but the results are amazing.

7. Divide the butter stick into six equal cubes, and add five of the cubes to the hot potato mash. Gently fold the butter into the potato till it has melted and blended with the potato.  Keep the bowl aside.

8. In a small heavy-bottom saucepan, add the heavy cream and toss in the thyme. Place the saucepan over low heat and allow it to simmer for a few minutes to allow the thyme to infuse the cream with flavour.   

9. Now pour the hot cream through a sieve into the bowl with the mashed potatoes. The sieve will help to catch the thyme and only allow the infused cream to go into the potato mash.

10. Season with pepper and a little more salt if required.

11. Using a spoon, blend it all with the potato till the potato has absorbed all the cream and you have a creamy mashed potato.

12. Now toss in the finely chopped chives and mix the mashed potato till the chives have been well distributed.

13. Enjoy this homemade mashed potato warm as a side for any special occasion or every day.