Whether for a holiday feast or a homey weeknight meal, this fluffy mashed potato recipe is a crowd pleaser.
You can cut the potatoes more in order to ensure they are uniform in size. Once the potatoes, garlic, and salt are in the pot, add the water. The water should cover the potatoes by 1/2" (1 cm), adjust as necessary. Then cover the pot with a tight fitting lid.
Set the temperature to 220°F/104°C (low) and cook for 28 minutes.
Using a colander, strain the potatoes and set aside.
Add the heavy cream, butter, and thyme to the pot. Set the temperature to 230°F/110°C (medium-low) and steep the cream for 4 minutes. Whisk occasionally.
Remove and discard.
Using a potato masher or large fork, mash the potatoes and garlic until smooth.
Stir in the salt, white pepper, and creme fraiche.
Lower the temperature to 215°F/101°C (low) and stir the mashed potatoes for 15 minutes or until heated through.
Serve with gravy, turkey, or use as a topping for your shepherd's pie.
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