Our Favorite Creamy Mashed Potatoes

Method

1. 1

   Gather ingredients: 1.5 kg yellow potatoes, 4 cloves garlic, 17 g salt, 240 ml milk, 2 sprigs thyme, 200 g butter, 5 g black pepper, 120 g sour cream. Tools needed: large pot, small pot, paring knife, colander, potato ricer or food mill, large bowl, wooden spoon.

2. 2

   Place potatoes, garlic, and 15g salt in a large pot and cover with cold water. Bring to a low boil then simmer until very tender, about 20-25 minutes.

3. 3

   In a small pot, heat milk, thyme, and 170g butter over medium heat, stirring until butter melts. Set aside.

4. 4

   Drain potatoes and garlic through a colander and return to the large pot. Toss over low heat for 1-2 minutes until moisture evaporates.

5. 5

   Pass the hot potatoes and garlic through a ricer or food mill into a large bowl.

6. 6

   Discard thyme from milk mixture. Gradually stir milk mixture, 2g salt, 3g pepper, and sour cream into potatoes until smooth.

7. 7

   Transfer to a serving dish and top with remaining 30g butter and remaining pepper.