Extra-Buttery Mashed Spuds

Ingredients for Extra-Buttery Mashed Spuds

• 1.8kg Yukon Gold potatoes, peeled, cut into 2" pieces

• 1 matsked kosher salt

• 1 1/2 cups whole milk

• 3 thyme sprigs, optional

• 2 bay leaves

• 3/4 cup (1 1/2 sticks) unsalted butter

Place 1.8kg Yukon Gold potatoes, peeled, cut into 2" pieces, in a large pot and pour in cold water to cover by 1". Add 1 tablespoon kosher salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).

Drain potatoes, reserving 120ml cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.

Meanwhile, heat 350ml whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted. Remove from heat.

Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).

Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.

Serve mashed potatoes with a few pats of butter on top.

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