Restaurant Style Mashed Potatoes
- November 19, 2018
- 6-8 Servings
- 1 hr
- Print this
- 1 lb of Yukon Gold Potatoes
- 4 cups milk
- 1 lb of salted butter
- 3 1/2 cups heavy cream (reserve 1 1/2 cups for mixing)
- 2 bay leaves
- 1 sprig of fresh thyme
- 3 large garlic cloves crushed
- 2 tsp white pepper
- 1/8 cup kosher salt = salt to taste
- 1 tbsp chopped chives (optional)
- Step 1
- Wash and peel potatoes. Cut into large pieces about 2’’. They should all be roughly the the same size. Place is bowl of water and set aside.
- Step 2
- In a large pot, add in the 4 cups of milk, 2 cups of the heavy cream, crushed garlic cloves, bay leaves, thyme, white pepper, and 1/8 cup of kosher salt.
- Step 3
- Add in the potatoes and bring to a simmer on medium high heat.
- Step 4
- Cook until potatoes are tender about 20 minutes. Cook longer if needed.
- Step 5
- Drain potatoes and take out the bay leaves and thyme stems. ‘Rice’ the potatoes and the garlic in the stand mixer bowl with the paddle attachment.
- Step 6
- Turn the mixer on low and start adding in the butter a couple of tablespoons at a time alternating with the 1 1/2 cups of heavy cream.
- Step 7
- Mix until all of the butter and cream are completely blended in. Taste the potatoes to see if they need more salt.
- Step 8
- Transfer to a bowl and serve immediately with chopped chives or gravy.
- Step 9
Who doesn’t love creamy Mashed Potatoes? This recipe is restaurant style so no counting calories or carbs with this one. Few people realize just how much butter and cream is used to make them in restaurants which is probably why they never taste the same when you make them at home.
The secret is…LOTS of butter and cream. Almost an obscene amount, but keep in mind each person is not consuming all of the butter and all of the cream, but it is necessary to get the silky texture and mouth feel we all crave. You won’t care how much anyway after you taste them.
Other things play a role too in getting that perfect mash.
- Always use Golden Potatoes. They are creamier and have a unique butter flavor profile. Russet and red Potatoes’ texture is too gluey for mashing and will be a dense mess in the mixer.
- Use a Ricer. A Ricer will break up the potatoes in such a way to make them super silky
- Season them while cooking. Seasoning the cooking liquid puts all the underlying notes of flavor right in the potatoes so you don’t have to pile on the salt or other flavorings at the end.
- Using a stand mixer will do all the work for you and get it more creamier than you ever could by hand.
- Rule of thumb: Use 1lb of butter for every 1lb of potatoes.
Make on special occasions like Thanksgiving, Christmas, or date night when you truly want to impress your guests. Perfect with steak, chicken, fish or even a special seafood dish. Your family and friends will become addicted and this recipe will be highly requested. This should be in your top ten recipes.