The Fluffiest Mashed Potatoes
The Fluffiest Mashed Potatoes might be just the side dish you are searching for. One serving contains 308 calories, 6g of protein, and 15g of fat. This gluten free and vegetarian recipe serves 10. It is perfect for Thanksgiving. If you have yukon gold potatoes, pepper, peppercorns, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Fill a large pot halfwaywith cold water. Peel4 pounds russet and 1 pound
Yukon Gold potatoesand cut into 2" pieces,adding to pot as they arecut.
Add cold water tocover by 1" if needed. Stirin 3 tablespoons kosher salt.Bring to a boil, thenreduce heat to medium-lowand gently simmeruntil tender, 10-15 minutes.
Drain potatoes andtransfer to a baking sheet.
Meanwhile, heat 1 cupwhole milk, 1/2 cup heavycream, 8 whole blackpeppercorns, 3 sprigsthyme or 1 sprig rosemary,and 2 bay leavesin a small saucepan overmedium heat, stirringoccasionally, until mixtureis very hot but notboiling, about 10 minutes.
Remove from heat andlet mixture infuse for 20minutes; strain. This willadd herbal flavor withoutcoloring the liquid.
Pass potatoes throughthe smallest disk of a foodmill along with 1/2 cup(1 stick) cubed, chilledunsalted butter into alarge bowl. Stir in the hotcream mixture. Seasongenerously to taste withkosher salt and freshlyground black pepper.To hold, press plasticwrap directly againstthe surface and set bowlover (not in) a large potof simmering water for upto 2 hours.