Mashed Potatoes

Full Measure Mashed Potatoes

Credits: Modified from Bon Appetit
Time: 45 min (optional overnight freeze)
Servings: 8

Ingredients

• 4 pounds (1.8kg) medium Yukon Gold potatoes

• 4 teaspoons (1.3ml) kosher salt, plus more for water

• 1½ cups (360ml) whole milk

• ½ cup (120ml) heavy cream

• 10 cloves garlic

• 3 sprigs dill

• 1 cup (2 sticks) unsalted butter

• Freshly ground black pepper

Equipment Needed:

• Food mill

• Medium bowl

• Sauce pan

• Large measuring cup

• Large pot

Method

1. Scrub and rinse all the potatoes

2. Place potatoes in a large pot and cover with 1” of cold water

3. Add a fist full of kosher salt, the water should taste like the sea

4. Bring to a boil and cook for 30-35 min

5. Drain potatoes and place back in the large pot to dry

6. Warm milk, cream, dill and halved garlic cloves in a medium saucepan for 5 mins over medium heat

7. Pass potatoes through food mill with fine screen in place

8. Add kosher salt to potatoes

9. Cube the room temperature butter and mix into potatoes until fully incorporated

10. Strain cream mixture through fine mesh sieve

11. Add warmed cream mixture ½ cup at a time and mix until incorporated with every addition

12. Top with fresh dill and black pepper

Half Measure Mashed Potatoes

Ingredients

• 1½ cups potato flakes

• 1⅓ cups water

• ⅔ cup whole milk

• 2 Tbsp butter

• 2 tsp dried dill

• ½ tsp garlic powder

Equipment Needed:

• Sauce pan

• serving bowl

Method

1. Add dried dill to water, milk, cream and butter in a medium saucepan

2. Bring mixture to a boil

3. Add dried potato flakes and stir to combine

4. Transfer to a serving bowl