INSTRUCTIONS

1. Add potatoes and 1 tablespoon of salt to a pot with cold water, making sure they are covered by 1 inch of water. Boil for 20-25 minutes until they are fork tender. Your fork should be able to pierce through very easily.
2. In the meantime, add the milk, bay leaf and thyme to a small sauce pan. Gently heat for about 10 minutes so the herbs infuse flavor and the milk is warmed through – do not boil! Remove herbs and turn off the heat.
3. Once potatoes are done cooking, drain them well and add back to the pot. Start mashing the hot potatoes until the chunks are broken down. I like a masher over a potato ricer. This one is my favorite.
4. Add in the butter chunks and pour in the milk, a little at a time, mashing as you go. Continue adding liquid until you reach a desired smooth consistency (you may not use all the milk, potatoes all absorb liquid differently so judge based on texture…you don’t want them too loose). Taste for salt and pepper and add as needed. Don’t over mash the taters or they will become gummy!!
5. Once whipped and fluffy, add in a heaping dollop of sour cream and fold in with a spatula.* Top with a few pads of putter and some fresh thyme leaves.

*If you’re making these in the morning and reheating when you get to your Thanksgiving dinner, I recommend reheating over very low heat and adding a splash of heavy milk or heavy cream to whip them up again. Wait to add the sour cream right before serving and gently fold in with a spatula.