Every taste of these smooth and buttery spuds aims straight for the brain's pleasure center.
Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!
We use Yukon Golds. They deliver a richer, more buttery flavor than stalwart russets for a delicious stand-alone mash.
For smooth potatoes with just a hint of texture, we're all about a ricer. Most come with different-size disks: The smaller the holes, the more refined the results.
Don't skimp on the fat. Use whole milk, not low-fat or nonfat. Want to mix things up? Swap out a third of the milk for one of the following: buttermilk for tang; sour cream for a baked potato–like vibe; heavy cream for the ultimate in luxe side dishes.
Potatoes whipped with whole milk are delicious and a lot more palatable than those made with cream alone. Infuse that milk with herbs and aromatics, and things start to get really interesting. We love bay leaf and thyme for their autumnal notes. Also try: rosemary and sage, or a smashed garlic clove for a bit of bite.
Make your mash the morning of—just be sure to reserve 1/2 cup of the potato cooking water before draining. Rice potatoes and return to the pot; stir in dairy, season, and cover. As serving time approaches, place the pot over low heat and add 1/4 cup of the cooking water, stirring, until the mixture is hot. Add the remaining 1/4 cup cooking water if needed. Serve topped with butter for visual oomph.
Recipe notes
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