Pommes Puree

• servings: 6 servings
• total time: 1 hour

Ingredients

3 pounds Yukon Gold potatoes

Kosher salt

3 thyme sprigs

3 garlic cloves, crushed

3 sticks unsalted butter, cut into tablespoons

1 cup heavy cream, warmed

Directions

In a saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes cool, then slip off and discard the skins.

Using a ricer and working over a large bowl, rice the potatoes with half of the butter. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula. Mix in the remaining butter and the heavy cream. Season with salt.