Perfect potato puree with bay leaf & thyme from Big Heart Little Stove: Bringing Home Meals & Moments from The Lost Kitchen (page 112) by Erin French

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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

  • Eat Your Books

    Can substitute rosemary or sage for thyme.

  • mariewest on October 12, 2024

    This recipe makes some of the best mashed potatoes I’ve ever had. The bay leaf + thyme really make these special. I don’t (yet) own a food mill or fine-mesh conical sieve that she recommends using for silky texture, but I use my potato ricer with great success. I’ve also made these a few days ahead of time and they reheat nicely in the microwave with a splash of cream to loosen them back up. I’ve tried the recipe twice with Yukon golds and once with russets; we liked the version with russets better.

  • dbuhler on May 27, 2024

    Amazing!! These were so delicious! I used russets, reduce the butter to 9 tablespoons, and added whole milk to get the consistency that I wanted. I loved the added flavor of thyme and bay leaf by using the steeping technique. I will definitely use that again when I want to add flavor. The recipe also gives other herb steeping variations and I can't wait to try those. This feels like a game changer for me in terms of mashed potatoes and I can't wait to experiment and try new things!!

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