Mashed Potatoes with Garlic and Thyme
Active Time: 10 minutes | Total Time: 30 minutes | Serves Serves 4 | Gluten Free
- 1½ pounds medium red or Yukon Gold potatoes (3 or 4)
- ½ cup whole milk, plus more if necessary
- 4 sprigs thyme
- 2 cloves garlic, smashed
- 3 tablespoons unsalted butter or extra virgin olive oil
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil, for serving
- ⅛ teaspoon freshly ground black pepper
Scrub the potatoes if you are not peeling them. The potato skins are thin and edible so peel only if you wish. Then cut potatoes in half. Place them in a medium saucepan and cover with cold water by 2 inches. Bring to a boil then lower the heat to medium and simmer (low boil) until the potatoes are very tender and can be easily pierced with the tip of a paring knife, 18 to 22 minutes.
Meanwhile, measure and pour the milk into a small saucepan. Wash the thyme sprigs, smash and peel the garlic, and add to the pan. Add the butter and salt. Place on the stove over medium-high heat and let come to a boil. Turn the heat off and let sit until the potatoes are ready.
Are the potatoes tender, yet? Place a colander in the sink and drain the potatoes. Return them to the same saucepan.
Mash the potatoes with a handheld masher. Using tongs, pluck the thyme and garlic from the milk mixture and discard. Then, pour all of milk mixture over the potatoes and continue to mash and stir until creamy. You can add a little more milk, if you like, for a creamier consistency. Serve topped with a drizzle of oil and some pepper (6 turns on pepper mill).
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