Ingredients:

  • 2.2kg (5 lbs) Russet potatoes, peeled and cut into 2-inch chunks
  • 85g (6 tbsp) Unsalted high-fat butter
  • 120ml (1/2 cup) Heavy cream
  • 60ml (1/4 cup) Whole milk
  • 8 Large garlic cloves, smashed and peeled
  • 2 Sprigs of fresh thyme
  • 15g (1 tbsp) Fine sea salt
  • 1g Cracked black pepper
  • 240ml (1 cup) Sour cream
  • 45g (3 tbsp) Prepared horseradish (drained)
  • 15ml (1 tbsp) Dijon mustard
  • 5ml (1 tsp) Apple cider vinegar

Instructions:

  1. Peel the Russet potatoes and cut them into uniform 2-inch cubes. Rinse under cold running water for 60 seconds to remove surface starch.
  2. Place the potatoes in a steamer basket over boiling salted water. Cover tightly and steam for 20-25 minutes until a paring knife slides in and out with zero resistance.
  3. While potatoes steam, combine butter, heavy cream, whole milk, smashed garlic, and thyme in a small saucepan. Simmer over low heat to poach the garlic and infuse the fats.
  4. Remove the potatoes from the steamer and immediately pass them through a potato ricer or food mill into a warm bowl to ensure a fluffy texture.
  5. Remove thyme sprigs and garlic from the warm dairy mixture. Gradually fold the tempered liquid into the potatoes using a silicone spatula until emulsified.
  6. In a separate bowl, whisk together the sour cream, prepared horseradish, Dijon mustard, and apple cider vinegar to serve as an optional side sauce.