Sides › Mashed Potatoes 3 Ways

Serving Rule of Thumb: About 1-1/2 potatoes per person

• 6-8 potatoes (New potatoes, Yukon Gold, Idaho, Red Bliss - whichever you like), cut into equal pieces
• enough water to cover the potatoes in a pot
• 1/2 cup whole milk or buttermilk
• 3-4 tbsp butter
• salt & pepper to taste

Make an Herb Sachet

• cheese cloth, coffee filter or clean towel
• 2-3 bay leaves
• 2-3 sprigs of thyme
• 3 cloves roasted garlic
• pinch of coriander
• pinch of fennel

1. Roll in cheese cloth, secure with string or tie the cheese cloth
2. Put in the pot with the boiling potatoes

1. Clean potatoes and cut them into equal pieces (store in water until you're ready to cook)
2. Boil the potatoes in seasoned water (with or without skin) for 30-40 minutes with an Herb Sachet. When you're able to easily insert a fork or knife into the potatoes, they are done
3. Strain the potatoes and put them in a large bowl
4. Add butter, milk (or cream), salt and pepper and mash with a masher or electric mixer

Add-Ins
As Brent says in his video, there are lots of other ingredients that make what are already a delicious side dish even tastier

Black Truffle & Chervil

1. Sliced Black Truffle (a little goes a long way)
2. A handful of chervil

Roasted Garlic & Herbs

1. A few cloves of Roasted Garlic (cut the top off a head of garlic, rub with olive oil, wrap in foil and roast at 375 for 30 minutes - cloves take on a buttery texture - yum)
2. Herbs of our choice (to your taste)

Bacon & Cheese

1. 1/2 cup grated cheddar cheese
2. Handful of chopped scallions
3. Crumbled cooked bacon (2-4 slices based on your taste)