extra-buttery-mashed-spuds-51255540.json

{
    "directions": [
        "Place 4 pounds Yukon Gold potatoes, peeled, cut into 2\" pieces, in a large pot and pour in cold water to cover by 1\". Add 1 tablespoon kosher salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20\u201325 minutes (boiling will lead to waterlogged pieces).",
        "Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.",
        "Meanwhile, heat 1 1/2 cups whole milk, 3 thyme sprigs, if desired, 2 bay leaves, and 3/4 cup (1 1/2 sticks) unsalted butter in a small saucepan over medium heat until butter is melted. Remove from heat.",
        "Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).",
        "Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.",
        "Serve mashed potatoes with a few pats of butter on top."
    ],
    "ingredients": [
        "4 pounds Yukon Gold potatoes, peeled, cut into 2\" pieces",
        "1 tablespoon kosher salt",
        "1 1/2 cups whole milk",
        "3 thyme sprigs, optional",
        "2 bay leaves",
        "3/4 cup (1 1/2 sticks) unsalted butter"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Potato",
        "Side",
        "Thanksgiving",
        "Kid-Friendly"
    ],
    "title": "Extra-Buttery Mashed Spuds",
    "url": "http://www.epicurious.com/recipes/food/views/extra-buttery-mashed-spuds-51255540"
}