Prep Time
20 min
Cook Time
45 min
Yields
4 - 6 servings
Smooth and creamy, these mashed Yukon Gold potatoes are punched up with whole-grain mustard and sprigs of fresh thyme.
ADVERTISEMENT
ingredients
8
medium Yukon Gold potatoes, quartered unpeeled
2
cups heavy cream
2
cups whole milk
4
cloves garlic, peeled and gently smashed
4
sprigs fresh thyme
1
leaf bay
Extra-virgin olive oil
2
Tbsp butter
1
Tbsp whole-grain mustard
Kosher salt and freshly ground black pepper
ADVERTISEMENT
directions
Step 1
Add potatoes, cream, milk, garlic, thyme and bay leaf into a large saucepan and gently boil for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance. Strain potatoes and reserve the cream mixture but discard the bay leaf, thyme stems and the garlic. Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.