Anthony Bourdain's 'buttery and creamy' mashed potatoes are perfect for Thanksgiving
The late chef said the best Thanksgiving meals stick to the basics and do them well. His mashed potato recipe fits the bill.
The late chef Anthony Bourdain argued in Appetites: A Cookbook (2016) that the best Thanksgiving meals stick to the basics and do them right.
“Thanksgiving is not the time for innovation,” he said. “Give the people what they want, and make sure it’s consistent with what they remember.”
To him, that means turkey and gravy, stuffing, mac and cheese, sides like candied sweet potatoes and brussels sprouts, and, yes, mashed potatoes. In the cookbook, he included his recipe for Robuchon-style mashed potatoes that he raves are super buttery and super creamy. You can make it yourself in just an hour with just four simple ingredients.
READ MORE: Queer Eye's Antoni's 'perfect' breakfast sandwich using Thanksgiving leftovers
Ingredients
- 4 lbs medium yukon gold potatoes, peeled and halved
- 6 sticks unsalted butter, cut into ½-inch cubes
- ½ cup heavy cream
- Kosher salt
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Directions
In a large saucepan, cover the potatoes with water and bring them to a boil.
Add 2 tablespoons of salt and simmer until tender, which should take roughly 15 to 20 minutes.
Drain well and let stand in a colander for 3 minutes.
Pass the potatoes through a ricer into the large saucepan.
Cook over moderate heat, stirring with a wooden spoon until the potatoes are hot and steam starts to rise, which should take about 2 minutes. He says they’ll also start to stick to the bottom of the pan.
Add a quarter of the butter cubes at a time, stirring constantly until incorporated.
Stir in the heavy cream and season generously with salt.
