4poundsYukon Gold potatoespeeled and cut into 1 inch pieces
1TablespoonKosher saltplus more to taste
1½cupsWhole milk
2clovesgarlicsmashed
5sprigs Fresh thyme
2Dried bay leaves
¾cupUnsalted butter1½ sticks, plus more for serving
Instructions
Add potatoes to a large pot with cold water enough to cover them by 1 inch. Salt water and bring to a boil. Once boiling, reduce heat and simmer until potatoes are very tender, but not saturated or crumbly (20-25 minutes).
4 pounds Yukon Gold potatoes, 1 Tablespoon Kosher salt
Drain the potatoes (reserve ½ cup of the water if making potatoes ahead of time). Return potatoes to the pot and set over low heat. Gently stir until the moisture is gone and the potatoes are dry, about 1-2 minutes.
Heat milk, thyme, bay leaves, garlic, and butter in a small saucepan over medium heat until the butter melts. Remove from heat once melted and combined.
1½ cups Whole milk, 2 cloves garlic, 5 sprigs Fresh thyme, ¾ cup Unsalted butter, 2 Dried bay leaves
Transfer potatoes to an electric mixer with a paddle attachment and blend until the desired consistency is reached (or use an electric hand mixer). Alternatively, a potato masher by hand also works.
Remove herbs from the warm milk mixture and discard them. Gradually add the mixture to the potatoes, stirring with a wooden spoon or the paddle attachment of your mixture until they are combined and smooth.
Season with salt and pepper to taste and serve with extra butter and chives if desired.
Notes
Start with cold water: potatoes cook more evenly if you let the water slowly come to temperature instead of adding them to already boiling water.
Season the potatoes before cooking them using heavily salted water. This allows the salt to infuse with the potatoes.
Cut the potatoes into even pieces (about 1-inch in size or so). This way, they cook evenly.
Full fat whole milk gives you a heartier mashed potato! Use whole milk for buttery mashed potatoes.
Avoid over or under-cooking the potatoes by checking them frequently while they cook. You don't want them to get over-saturated with water and crumbly.
Infuse the milk mixture with herbs before adding it to the potatoes, and remove the herbs before mixing it in.