Mashed potatoes with butter and herbs

🧺 Ingredients

• 🥔 Floury potatoes (Bintje or Yukon Gold) – 1 kg (2.2 lb)

• 🧈 Unsalted butter – 80 g (⅓ cup)

• 🥛 Whole milk – 150 ml (⅔ cup)

• 🧂 Fine salt – 10 g (about 2 tsp)

• ⚫ Coarsely ground black pepper – 3 g

• 🌿 Fresh parsley – 10 g

• 🌿 Fresh thyme – 2 to 3 sprigs

👩‍🍳 How to Make Homemade Mashed Potatoes

1️⃣ Prepare the potatoes

Peel the potatoes and rinse them under cold water to remove excess starch. Cut them into evenly sized pieces to ensure even cooking and a smooth texture.

2️⃣ Cook the potatoes

Place the potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer for 20–25 minutes, until a knife slides in easily.

3️⃣ Drain and dry

Drain the potatoes and return them to the hot pot, off the heat. Let them sit for a few seconds to allow excess moisture to evaporate—this is key for creamy mashed potatoes.

4️⃣ Mash the potatoes

Mash the potatoes while still hot using a potato masher or ricer. Work gently to keep the mash light and fluffy. Avoid using a blender, which can make them gluey.

5️⃣ Add the butter

Add the butter in pieces and mix gently until fully melted and incorporated. The mash should become glossy and rich.

6️⃣ Add the milk

Warm the milk slightly, then add it gradually while stirring until you reach a smooth, creamy consistency.

7️⃣ Season and flavor

Season with salt, black pepper, finely chopped parsley, and thyme leaves. Mix gently to distribute the herbs evenly.

8️⃣ Finish and serve

Smooth the surface with a spoon, creating soft waves. Finish with a touch of black pepper and a few fresh herbs for garnish.

Continued on next page//