Creamy Mashed Potatoes

Ingredients

• •1000 g Yukon Gold potatoes (peeled, quartered)
• •120 g Unsalted butter
• •180 ml Heavy cream (warmed)
• •60 ml Sour cream
• •2 piece Garlic cloves (minced)
• •1 tablespoon Fresh thyme leaves
• •1 teaspoon White pepper
• •1 to taste Salt
• •30 g Chives (chopped)

Instructions

1. 1

   Place potatoes in cold salted water. Bring to boil, reduce to simmer. Cook 15-20 minutes until fork-tender but not falling apart.

   💡 Cold start + gentle simmer = evenly cooked potatoes. Boiling breaks them up.

2. 2

   While potatoes cook, sautÃ'Į™Ã' Ã¢â‚¬â„¢Ã'ƒâ€šÃ'šÃ‚© garlic in 30g butter until fragrant, 1 minute. Add cream, heat until warm.

   💡 Garlic cooked in fat develops deeper flavor than raw. Warm cream incorporates smoother.

3. 3

   Drain potatoes well. Return to warm pot, shake 1 minute to dry them out (steam off).

   💡 Dry potatoes = fluffy mash. Wet potatoes = gluey mash. This step is critical.

4. 4

   Rice or mash potatoes through a ricer for smoothest texture. Or use potato masher for rustic.

   💡 Ricer eliminates lumps completely. Food processor makes them gummy - avoid.

5. 5

   Add remaining butter in chunks, fold in. Add cream mixture, sour cream, thyme, pepper. Fold gently.

   💡 Cold butter doesnt incorporate - add in pieces. Overmixing activates gluten = dense.

6. 6

   Taste and adjust salt. Serve topped with chives and extra butter.

   💡 Season boldly - bland mashed potatoes are the most common restaurant fail.