Comfort Foods: Mashed Potatoes

Potatoes are the star ingredient for a multitude of amazing dishes. Scalloped potatoes, twice-baked potatoes, homemade steak fries...all great comfort foods in their own right. However, today I wanted to showcase my boyfriend Anthony's favorite potato dish of all time - mashed potatoes. This recipe from Tyler Florence is a keeper, and it really doesn't get more simple than this. Anthony loved it just as it was written, but this recipe is also a great blank canvas for a multitude of variations. I purchased an OXO food mill to prepare the recipe, and it really was worth it. I used the medium food disk to create the melt-in-your-mouth texture of these potatoes. I've already packaged it into several small containers to share with friends and family - this is too good to keep all to myself!

Mashed Potatoes
(Recipe courtesy of Tyler Florence)

6 to 8 servings

• 4 pounds Yukon gold potatoes, peeled and cut into quarters
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 2 cups heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons chopped chives

ONE:  Put the potatoes in a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain them well and remove the bay leaf.

TWO: Meanwhile, heat the cream and butter in a small saucepan over medium-low heat. Put the potatoes through a food mill (or a ricer) into a bowl. Stir in the hot cream and season with salt and pepper. Stir in the chives.

Printable version!