Extra-buttery mashed spuds from Bon Appétit Magazine, November 2014: The Thanksgiving Issue (page 94)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on December 02, 2020

    5 stars! Easy to make, the thyme really comes through when simmered in the milk. Used oatmilk instead of heavy cream with no ill effect. Reheats beautifully and also makes a wonderful potato pancake. Will make again!

  • okcook on October 17, 2015

    I made this about four hours before we ate dinner and they reheated beautifully. Very creamy and delicious with our turkey. It seems like a lot of liquid to incorporate into the potatoes but after they sat in the pot for a few hours I was able to use the cup or so of reserved liquid.

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