Prep 20 mins
Cook 30 mins
This is a recipe from Tyler Florence. We made these tonight and thought they were fantastic, so I couldn't wait to share them! They were the fluffiest, most flavorful potatoes we have ever had.
- 6 -8 large yukon gold potatoes, peeled and quartered
- 1 tablespoon salt
- 4 bay leaves
- 1 cup heavy cream
- 1⁄4 cup butter
- 4 cloves garlic, lightly crushed
- 3 sprigs fresh thyme
- kosher salt, to taste
- fresh ground pepper, to taste
- 2 tablespoons of chopped chives
- Put the quartered potatoes into a large pot and cover them with cold water.
- Add the salt and 2 of the bay leaves.
- Bring to a boil and simmer until the potatoes are fork tender; about 20 to 30 minutes.
- Drain well and remove the bay leaves.
- Meanwhile, in a small pot, heat the cream, butter, garlic, thyme and remaining 2 bay leaves.
- While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl.
- Add the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy.
- Season with salt and pepper to taste, and gently stir in the chives.
- Serve immediately, and enjoy!
This recipe was great. I hosted a dinner party which was thrown together at the last minute and the potatoes were a hit. In the hustle I forgot bay leaves and pepper but I threw in some blue cheese. It wasn't a strange combo with the chive and garlic and the blue cheese was not over-powering. Everyone loved it.
This was excellent! I used 1 tsp of the crushed garlic in a jar and skim milk instead of cream.