French Style Mashed Potatoes

Instructions

1. Place peeled potatoes into a pot and add enough cold water to cover by at least an inch. Add a large pinch of salt and bring to a simmer.
2. While potatoes cook, set a medium-sized non-stick or stainless steel pot over medium heat. Add cream, garlic, shallots, thyme, bay leaves, peppercorns, and nutmeg. Season strongly with a few pinches of salt.
3. Allow cream mixture to barely simmer over low heat so flavors can steep together slowly, approximately 20 to 30 minutes.
4. Once potatoes are just soft but not overcooked, drain into a colander.
5. Remove cream from heat and strain into a bowl through a fine-mesh sieve, discarding all cooked solids. Set aside briefly.
6. Place ricer directly over potato pot. Using one scoop at a time, press potatoes through the ricer into the pot, making sure there are no lumps.
7. Set pot with potatoes over medium-low heat, add cream a little at a time and stir vigorously to combine and emulsify, using only as much cream as necessary to make potatoes creamy but not watery.
8. Once potatoes are creamy, slowly add a few tabs of butter, whisk to fully incorporate, and repeat until all butter has been added.
9. Stir in chives and season to taste if needed. Remove from heat and cover to keep potatoes warm for serving.
10. Chef's Note: These potatoes can be made as early as 2 hours before serving. To refresh potatoes, simply set over low heat, stirring often, and add a little cream or melted butter to re-moisten.