Ingredients:

  • 5 lbs Russet Potatoes (or Yukon Gold), peeled and cut into 2-inch uniform chunks
  • 2 Tbsp Kosher Salt (for water)
  • 1 cup (2 sticks) Unsalted Butter, cubed
  • 6 cloves Fresh Garlic, thinly sliced
  • 6 Fresh Thyme Sprigs
  • 4 Fresh Rosemary Sprigs
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup Whole Milk
  • 1/2 tsp White Pepper
  • 1 - 2 tsp Kosher Salt (to taste)

Instructions:

  1. Prepare the Potatoes: Peel the potatoes entirely and cut them into roughly 2-inch (5 cm) uniform chunks. Place the potatoes in the large stockpot and cover them completely with cold water (about 1 inch over the top). Add 2 tablespoons of kosher salt.
  2. Boil and Cook: Bring the water to a rapid boil over high heat. Reduce heat slightly and cook uncovered for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork (they should crumble slightly).
  3. Brown the Butter: While the potatoes cook, melt the 1 cup of unsalted butter in a small saucepan over medium heat. Continue cooking until the milk solids turn a deep amber color and the butter smells nutty (about 5-7 minutes). Watch carefully—do not let it burn.
  4. Infuse and Strain: Once browned, immediately add the sliced garlic, thyme, and rosemary to the hot butter. Cook for 1-2 minutes until the garlic is fragrant and lightly toasted. Pour the brown butter mixture through a fine-mesh sieve set over a heatproof bowl. Discard the strained solids and keep the infused butter warm.
  5. Heat the Cream Mixture: In a medium saucepan, gently combine the heavy cream and whole milk. Heat over low heat until the mixture is steaming and hot to the touch, but do not boil. Keep this mixture warm until ready to use.
  6. Drain and Dry: Drain the cooked potatoes completely in a colander. Return the potatoes to the empty, hot stockpot. Shake the pot over low heat for 1-2 minutes to evaporate any residual moisture (this is essential for fluffy mash).
  7. Rice/Mash: Pass the hot potatoes through a potato ricer or food mill directly into a large clean bowl. If you must use a traditional masher, mash them quickly and lightly (avoiding compressing them).
  8. Incorporate Dairy: Working quickly, pour about 3/4 of the warm cream mixture into the mashed potatoes. Gently fold the cream in with a wooden spoon or spatula until just incorporated.
  9. Finish and Season: Slowly drizzle in the warm, strained brown butter while gently folding the mash. Add more of the remaining cream mixture until the potatoes reach your desired silky consistency. Season generously with white pepper and salt to taste. Serve immediately while hot.