3 lb Yukon Gold potatoes
Kosher salt
3 thyme sprigs
3 garlic cloves, crushed
3 unsalted butter, sticks, cut into tablespoons
1 cup heavy cream, warmed
In a saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender. This will take about 40 minutes. Drain well. Let the potatoes cool, then slip off and discard the skins.
Using a ricer and working over a large bowl, rice the potatoes with half of the butter. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula. Mix in the remaining butter and the heavy cream. Season with salt.
Sugar: 2g
:
Calcium: 58mg
Calories: 318kcal
Carbohydrates: 41g
Cholesterol: 55mg
Fat: 15g
Fiber: 5g
Iron: 2mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 1g
Potassium: 994mg
Protein: 6g
Saturated Fat: 9g
Sodium: 29mg
Trans Fat: 1g
Vitamin A: 624IU
Vitamin C: 46mg
