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How To Make Fluffy Mashed Potatoes

November 20, 2017

Mashed Potatoes with Herb-Infused Cream and Chives
Image credit: Williams Sonoma

From Sunday night suppers to intimate gatherings, birthdays and large holiday celebrations, the menu is arguably the most important part of the evening, right? We just had lunch and we're already thinking about what we're making for dinner, and it's just a regular weekday. To help you cook up an unforgettable meal, we have a video you won’t want to miss. The Williams Sonoma Test Kitchen has perfected its recipe for Mashed Potatoes with Herb-Infused Cream and Chives, and our mouths are already watering. After you watch the video and check out the recipe below—and you’ll be thankful you did—head over to Williams Sonoma at Gulfstream Park to pick up a potato ricer, which Culinary Director Amanda Haas says is the secret to the fluffiest mashed potatoes you’ll ever taste. 

Mashed Potatoes with Herb-Infused Cream and Chives
Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 10 | Serves 8 to 10

Ingredients: 4 1/2 lbs. russet potatoes, peeled and cut into 2-inch pieces | Kosher salt and freshly ground pepper | 1 1/2 cups heavy cream | 1 tsp. minced garlic | 1 shallot, thinly sliced | 1 large fresh thyme sprig | 1 large fresh rosemary sprig | 1 bay leaf | 1 tsp. peppercorns | 8 tbs. (1 stick) unsalted butter, diced | 1/4 cup chopped fresh chives

Directions: Put the potatoes in a large pot, add water to cover by 3 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander. Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. Set over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer until the cream is reduced to about 1 cup, 10 to 12 minutes. Strain the cream through a fine-mesh sieve and keep warm. Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter, then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. Stir in the chives and adjust the seasonings with salt and pepper. Serve immediately. Williams Sonoma Test Kitchen

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