Vanilla Bean Mashed Potatoes
Recipe GLPR710f42f24c23c6
Creamy mashed potatoes infused with the delicate flavor of vanilla bean, enriched with butter and milk. This unexpected combination creates a subtle, sophisticated side dish with a smooth, comforting texture.
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Ingredients
2 pounds small red potatoes
2 tablespoons butter
1/2 cup milk
1/4 vanilla bean, split and scraped, or 2 to 3 teaspoons pure vanilla extract
Salt to taste
Fresh ground black pepper to taste
1/4 teaspoon fresh thyme leaves for garnish (optional)
Directions
Place the red potatoes in a large pot and cover completely with water. Bring to a boil over high heat and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
Drain the cooked potatoes in a colander, then rinse under cold running water for 2 to 3 minutes to cool them slightly. Drain well again and allow to cool enough to handle, then peel away the skins.
Transfer the peeled potatoes to a food processor and puree until smooth, or process to your desired consistency (chunky or smooth).
In a small saucepan, combine the milk, butter, and vanilla bean (if using whole bean, split it lengthwise and scrape out the seeds; add both seeds and pod to the pan). Heat over medium heat, stirring occasionally, until the mixture reaches a simmer. If using vanilla extract instead, add it after heating and removing from the heat.
Remove the saucepan from heat. If you used a vanilla bean pod, carefully remove and discard it. If using extract, stir it in now.
Pour the warm milk and butter mixture over the pureed potatoes in the food processor. Pulse or process until the potatoes are well combined and reach your desired texture.
Season generously with salt and freshly ground black pepper to taste. Transfer to a serving dish, garnish with fresh thyme leaves if desired, and serve warm.
