Side Dish

Satiny Mashed Potatoes

img_9253I like smooth, satiny, buttery herbed mashed potatoes that you can evenly spread on the plate and then layer the main dish over them.  Of course, this is a October to February kind of dish or also known as sweater season.


  • 4 pounds of Yukon gold potatoes, peeled and cut into 1 1/4 inch pieces
  • 3 garlic cloves, cut in half
  • 2 bay leaves
  • 2 tablespoons of fresh thyme leaves, finely chopped
  • 1/2 tablespoon rosemary leaves, finely chopped
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 16 ounces of unsalted butter
  • 1/4 cup gruyere cheese, finely shredded
  • Kosher salt and freshly ground black pepper

Making It

  • In a medium pot fill the water to cover the potatoes by 1 1/2 inch and add the bay leaves, garlic, a tablespoon of kosher salt, bring to a simmer and cook for 15 minutes, you want them tender to a fork
  • Drain the potatoes, discard the bay leaves and garlic, dry out then put  the potatoes back in over a medium flame and toss about for about a minute.  this will dry the potatoes
  • In a medium saucepan add the cream, milk, butter and herbs, bring to a simmer and let cook for 5 minutes opening up the herbs
  • Put the potatoes through a ricer and immediately stir in the butter/milk, gruyere, kosher salt and freshly ground black pepper, mix gently but thoroughly
  • Serve immediately


2 comments on “Satiny Mashed Potatoes

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