If mashed potatoes are comfort food, these are even more so. An every-day vibe with a je ne sais quoi touch.
Comfort‑Kitchen Mashed Potatoes
Course: Sides6-8
servings1
hourIngredients
5 lbs. red or yellow potatoes
4 tsp coarse salt, divided, plus more for seasoning
1½ cups (whole) milk
1 tsp dried thyme
2 bay leaves
1¾ sticks of butter, plus more for serving
Freshly ground (white) pepper
Directions
- Peel the potatoes and cut them into 2-inch pieces. To do this, once they’re peeled, halve them lengthwise, then half the halves lengthwise again if the potatoes are as large or larger than your fist, and then slice them into four or five pieces width-wise.
- Place potatoes in a large pot. Cover with cold water by one inch. Add 1 Tbs salt; cover and bring to a boil over high heat, 10 minutes. Reduce heat to lowest setting and simmer, covered, until potatoes are very tender but not disintegrating, 20–25 minutes.
- Meanwhile, place milk, thyme, bay leaves, butter, and remaining 1 tsp salt in a 3-cup microwavable container, and nuke until the butter melts and the mixture starts to agitate, 2½ minutes. Stir thoroughly and keep warm.
- Drain potatoes, saving at least some of the cooking water. While they’re still steaming hot, use a potato masher to mash them. Don’t mash more than you have to, but try to leave no lumps larger than pea-size. Pour the milk mixture through a fine mesh strainer into the pot. (Or, if you prefer a more rustic result, remove the bay leaves and do not strain the milk mixture.) Add pepper, to taste. Use a silicone spatula to fold the milk mixture into the potatoes, just until fully incorporated. Check seasoning. If the potatoes need to be loosened, add cooking water in small increments. Cover and keep warm. Serve with a pat of butter on top.
This is a very solid, classic-leaning mashed potato recipe. I’ve been using it for years, and quite honestly cannot remember what sources I modeled it after. It has a few thoughtful touches that give it a subtle-but-noteable depth.
First off, it uses milk instead of cream, with a lot (but not an excessive amount) of butter. This gives you a rich, smooth, comforting mash without tipping into ultra‑decadent territory like heavy cream would.
Then you’ve got the bay leaf and thyme. It’s a subtle, almost French-style aromatic layer. It doesn’t read as “herby,” just quietly savory.
And finally, you have the red or gold potatoes. They’ll both give you a creamier, slightly denser mash than russets, a more buttery, naturally sweet flavor, less fluff, and more silkiness. I especially love the color of gold potatoes in a mash.
If you’re going to strain the milk, then white pepper might be the best way to go, visually. If you’re not going to strain the milk, then black pepper will be visually right at home.
These mashed potatoes are best freshly made, but I would not turn my nose up at the leftovers. After an overnight in the fridge, and then a reheat in the microwave, the thyme and bay won’t be as apparent as they were. A light pinch of salt will brighten them back up, even if it won’t fully restore them. However, the potato flavor will seem to amp up in a good way. The texture, once reheated, will be in the same ballpark as it was originally. All of this will leave them, if not quite the same, still quite delicious.
Servings:
Standard side‑dish portions: 8–10 people
Generous, holiday‑style portions: 6–8 people. I don’t know what this says about me, but I want holiday-sized portions all the damn time. Plus, I think of this as comfort food, and it seems like comfort food portions ought to be on the large size. TLDR: comfortably serves eight people, or six if they’re big mashed‑potato lovers.
Small, buffet‑style portions: 10–12 people
Comfort‑Kitchen Mashed Potatoes
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Se ve tan cremoso que invita a meter el tenedor. Muy rico.
Thank you, Lola!
I love a good mashed potato and this looks wonderful. I agree that red or gold make the best.
Thanks!
Delicious!
And it just occurred to me that a big portion of these mashed potatoes would make a perfect breakfast. Plus a cup or two of coffee, of course.
We should have breakfast together! I’d definitely eat mashed potatoes for breakfast.
I could eat mashed potatoes every single day, no complaints. These look marvelous.
Thank you, Hannah!
Amo el pure. Gracias por la receta. Te mando un beso
Thank you!
These homemade mashed potatoes look insanely creamy! I bet they taste amazing.”
Thank you, Javier!
j’y plongerai volontiers ma fourchette
Thanks!
Yes please.
🙂
Classic mashed potatoes are the best! When we had leftovers, my mom would make little patties and fry them in butter – good with some eggs.
Oh, that sounds really good!
Honestly, there is nothing as beautiful and comforting as buttery, creamy mashed potatoes. I like the addition of the thyme and bay. But do you want to know something? I have only used russet potatoes for mashed. I have to give this a try.
Oh, isn’t that interesting? The first time I mashed Yukons, I thought the color was all wrong. I mean, it’s yellow. But they are so creamy. I use Idaho potatoes whenever I want “mashed potatoes,” but when I’m making something that’s going to form the base of something, like if I’m going to top some potatoes with meat and gravy instead of just serve it on the side, there’s something about the Yukons that I just love.
Mashed potatoes are a wonderful comfort food. Your recipe sounds awesome.
Thank you, Sheryl!
Jeff, thank you for employing your chosen herbs with subtlety and NOT using garlic! I like my mashed potatoes with milk and lots of butter, so I would be happy with a large serving of yours.
Oh, you and me both! I’ve had enough garlic mashed potatoes to last me a lifetime.
I’m going to have to try adding the bay leaf and thyme the next time I make mashed potatoes.
It’s a great flavor. Not too assertive, just pleasant in the background.
Te mando un beso y te deseo una buena semana,.
Thank you!
These look amazing Jeff! Mashed potatoes are one of my favorites!
Thank you!
I usually only make mashed potatoes for holidays, and I usually use milk and copious amounts of butter. What a treat.
Thank you, Eva. I could eat mashed potatoes for breakfast!
The more the butter the better 😁This is the kind of side dish that quietly steals the whole meal.
Thank you, Raymund!
Thyme! Never in my life would I have thought to use thyme in mashed potatoes, but now I can’t stop thinking about it.
Yeah, I can’t remember where I heard about this idea, but it really is special.
I love the idea of adding fresh thyme to the milk. We don’t eat many potatoes because of the calories, but my gosh I love them.
Me too!