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| 2
russet potatoes, peeled, cut in half |
|
3
tbsp. butter |
| 1
tbsp. fresh thyme, chopped |
|
1/4
cup heavy cream |
| Salt |
|
Fresh
ground black pepper |
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Place
potatoes in a heavy saucepan. Add enough water to cover. Heat
water to a gentle boil and cook potatoes until tender, about
30 minutes.
Drain potatoes. Using a potato ricer, push potatoes through
ricer into a large bowl. Add butter, ½ of the thyme and salt
and pepper to taste. Mix potatoes using a spatula. Heat the
cream in a microwave and add to the potatoes, mixing to a creamy
texture. Set aside. Potatoes may be kept warm in a double boiler
over warm water. |
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