Ingredients:

  • 3 lbs Starchy Potatoes (Russet, Idaho, or UK Maris Piper)
  • 2 Tbsp Coarse Sea Salt (for cooking water)
  • 8 oz (2 sticks) Unsalted Butter, cubed
  • 4 fl oz Crème Fraîche (or high-fat double cream)
  • 3 large Garlic Cloves, smashed (skin on)
  • 2 Fresh Bay Leaves
  • 2-4 fl oz Whole Milk (Optional, to adjust consistency)
  • ½ tsp Fine White Pepper
  • 1 Tbsp Fresh Chives (Finely chopped, for garnish)

Instructions:

  1. Peel the potatoes entirely and cut them into roughly equal 1.5-inch pieces. Consistency is key for even cooking.
  2. Place the cut potatoes into the large stockpot and cover with cold water by about 2 inches. Add the 2 Tbsp of salt.
  3. Bring the water to a rapid boil, then reduce heat slightly and cook uncovered for 20–25 minutes, or until the potatoes are completely tender and flake easily when pierced with a knife.
  4. Immediately drain the potatoes using a colander. Return the drained potatoes to the empty, hot saucepan (off the heat). This is crucial: allowing them to sit for 3–5 minutes encourages residual steam to escape, drying the potato flesh. Dry potatoes absorb butter better.
  5. While the potatoes are drying, combine the butter, crème fraîche, smashed garlic cloves (skin still on), bay leaves, and milk (if using) in the small saucepan.
  6. Heat the mixture over very low heat until the butter is completely melted and the mixture is warm (do not boil). Let it infuse for 5 minutes, allowing the garlic and bay to subtly scent the dairy. Remove the garlic and bay leaves before using.
  7. Press the hot, dried potatoes through a potato ricer directly into a clean, heatproof mixing bowl. Work quickly while the potatoes are still steaming hot.
  8. Pour approximately three-quarters of the hot, infused dairy mixture over the riced potatoes.
  9. Using a rubber spatula, gently fold the mixture into the potatoes. The goal is to incorporate the butter/cream without overworking the starch. Avoid vigorous mixing.
  10. Add the remaining warm dairy as needed until the desired silky consistency is achieved. The mash should be smooth and voluptuous.
  11. Taste the mash and season aggressively with fine salt and white pepper. Fold through the seasoning quickly.
  12. Garnish with finely chopped chives and serve immediately while piping hot.