Creamy Mashed Potatoes

Prep tTme: 15 minutes

Cook Time: 40 minutes

Yield: 8-10 servings


Ingredients

4 pounds yukon gold potatoes

4 cups Zeal Creamery Whole Milk

2 sticks Zeal Creamery Salted Butter

2 sprigs rosemary

2 sprigs savory, if available

6 sprigs thyme

1 head garlic, halved crosswise

2 two-inch lemon peels

6 tablespoons kosher salt, plus more if needed

¼ tsp black pepper

2 tbsp chives, chopped


Directions

  1. In a large pot, add potatoes and a ¼ cup of salt. Cover by one inch with cold water and bring to a boil. The water should be very salty, a lot of salt is needed to penetrate and season the potatoes entirely.

  2. Once boiling, reduce heat to a simmer, until potatoes are very tender but not crumbling apart, 35-40 minutes. 

  3. Meanwhile, in a medium pot, bring the milk, butter, rosemary, savory, thyme, garlic, lemon peel, black pepper and 1 tablespoon of salt to a gentle simmer, about 5 minutes. Remove from heat and strain through a fine mesh sieve to remove all the aromatics. Set aside.

  4. Pass hot potatoes through a ricer or food mill into a large bowl. Pour the warm herb and garlic infused milk, butter mixture over the potatoes and stir to combine. Taste for seasoning and add the remaining tablespoon of salt if needed. 

  5. Serve with pads of Zeal creamery butter and garnish with chopped chives. 

Mickayla Wawrousek