Ingredients
- 4 pounds russet potatoes
- 1 pound Yukon Gold potatoes
- 3 tablespoons kosher salt plus more to finish
- 1 cup whole milk
- 1/2 cup heavy cream
- 8 whole black peppercorns
- 3 sprigs thyme or 1 sprig rosemary
- 2 bay leaves
- 1/2 cup (1 stick) chilled unsalted butter, cubed
- Freshly ground black pepper
Description
Quickly Cooking Peeled, Diced Potatoes, Then Letting Them Dry Slightly, Will Give You Consistently Light Mashed Potatoes.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter