Mashed Potatoes With Thyme-Lemon Butter

Recipe Ingredients

10 tablespoons	150ml	Butter - (1 1/4 sticks) - room temperature
4 teaspoons	20ml	Minced fresh thyme
1 tablespoon	15ml	Minced lemon peel - (yellow part only)
		Salt - to taste
		Freshly-ground black pepper - to taste
4 lbs	1816g / 64oz	Russet potatoes - peeled, and
		Cut into 2" pieces
1 1/2 cups	355ml	Half-and-half

Recipe Instructions

Mix butter, thyme, and lemon in small bowl. Season with salt and pepper. (Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)

Place potatoes in large pot. Add enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are very tender, about 20 minutes. Drain. Return potatoes to same pot and mash.

Heat half-and-half in small saucepan over medium heat until hot; stir into potatoes. Set aside 2 tablespoons thyme-lemon butter. Mix remaining butter into potatoes. Season to taste with salt and pepper. Transfer mashed potatoes to large bowl. Top with 2 tablespoons butter and serve.

This recipe yields 10 servings.

Source:
Bon Appetit, November 2001

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