Shepherd’s Mashed Potatoes
Mashed potatoes are a Thanksgiving staple side dish, but I’ll admit in the past I’ve been guilty of uttering the phrase “I guess we have to serve mashed potatoes” with a distinct lack of enthusiasm. They’re essential for the same reason they can be, well, kind of boring (sorry!): They’re soft and rich, and they perfectly blend with whatever else ends up on your fork in a way crispy potatoes just can’t match.
Ingredients
- 1 1/2 cups whole-milk buttermilk, or 1 cup low-fat buttermilk plus 1/2 cup heavy cream, at room temperature
- 4 pounds Yukon gold potatoes (about 8 medium)
- 2 tablespoons plus 2 teaspoons kosher salt, plus more as needed
- 2 sticks (8 ounces) unsalted butter, cut into pieces, plus more for serving if desired
- 4 cloves garlic, finely grated
- 1/2 cup heavy cream
- 2 large egg yolks
- 4 ounces aged white cheddar cheese, shredded (optional)
- 3 tablespoons finely chopped fresh chives (1 small bunch, optional)
- Peel and cut 4 pounds Yukon gold potatoes into rough 2-inch pieces (skip peeling if you will be using a ricer or food mill). Place in a large pot and add enough cold water to cover by about 1 inch. Stir in 2 tablespoons of the kosher salt. Cover and bring to a gentle boil over medium-high heat. Uncover and reduce the heat as needed to maintain a gentle simmer. Cook until knife-tender, 20 to 30 minutes. Meanwhile, heat the oven to 400ºF.
- Drain the potatoes in a colander. Melt 2 sticks unsalted butter in the now-empty pot over medium heat. Add 4 finely grated garlic cloves, 1/2 cup heavy cream, and the remaining 2 teaspoons kosher salt. Turn the heat off.
- If using a potato masher, return the potatoes to the pot and mash until your desired consistency. If using a food mill or ricer, work in batches and pass the potatoes into the pot; discard the potato skins.
- Gently fold the butter and potatoes together with a flexible spatula until the butter is absorbed. Pour in 1 1/2 cups room-temperature buttermilk and gently fold together. It will seem soupy at first, but the potatoes will gradually absorb the liquid and turn into a creamy mixture.
- Transfer 5 cups of the mashed potatoes into an 8x8-inch or other 2-quart baking dish and spread into an even layer.
- Stir 2 large egg yolks and 4 ounces shredded aged cheddar cheese if desired into the remaining mashed potatoes. Spread over the mashed potatoes in the baking dish with a flexible spatula into an even layer, going all the way to the edges.
- Bake until the top is browned in spots and the potatoes are warmed through, 20 to 35 minutes. Garnish with 3 tablespoons finely chopped chives and a pat or two of butter if desired.