Pommes Puree

1. 1

   In a saucepan, cover the potatoes with cold water and season generously with salt.

2. 2

   Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes.

3. 3

   Drain well.

4. 4

   Let the potatoes cool, then slip off and discard the skins.

5. 5

   Using a ricer and working over a large bowl, rice the potatoes with half of the butter.

6. 6

   Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula.

7. 7

   Mix in the remaining butter and the heavy cream.

8. 8

   Season with salt.

No additional tips available.