Ingredients:
6 -8 large yukon gold potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/4 cup butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
kosher salt, to taste
fresh ground pepper, to taste
2 tablespoons of chopped chives
Directions:
Put the quartered potatoes into a large pot and cover them with cold water.
Add the salt and 2 of the bay leaves.
Bring to a boil and simmer until the potatoes are fork tender; about 20 to 30 minutes.
Drain well and remove the bay leaves.
Meanwhile, in a small pot, heat the cream, butter, garlic, thyme and remaining 2 bay leaves.
While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl.
Add the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy.
Season with salt and pepper to taste, and gently stir in the chives.
Serve immediately, and enjoy!
Servings: 4
Time preparation: 20 min.
Time total: 50 min.