![Pommes Puree](https://cdn.statically.io/img/www.foodandwine.com/thmb/4p7zRlO70vv1_CP5j63T5ji-cl8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201504-xl-pommes-puree-2000-17d560a418dc46d78d6e23386d1fd656.jpg)
Ingredients
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3 pounds Yukon Gold potatoes
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Kosher salt
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3 thyme sprigs
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3 garlic cloves, crushed
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3 sticks unsalted butter, cut into tablespoons
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1 cup heavy cream, warmed
Directions
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In a saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes cool, then slip off and discard the skins.
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Using a ricer and working over a large bowl, rice the potatoes with half of the butter. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula. Mix in the remaining butter and the heavy cream. Season with salt.
Make Ahead
The pommes puree can be refrigerated overnight; reheat in the microwave.