4 pounds Yukon Gold potatoes (about 8), peeled and halved
kosher salt and black pepper
1 cup whole milk
1 cup heavy cream
4 tablespoons butter (1/2 stick)
1 head garlic, halved horizontally
12 sprigs fresh thyme
1/8 teaspoon freshly ground nutmeg
Sat fat 11g
How to Make It
Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 16 to 18 minutes. Drain the potatoes and return them to the pot.
Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooked.
Strain the milk mixture into the pot with the potatoes. Add ¾ teaspoon salt and 1⁄4 teaspoon pepper and mash. Sprinkle with the nutmeg before serving.
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