Recipe adapted from and with thanks to Bon Appetit via Epicurious.com
3poundsYukon Gold potatoesapproximately 5-6 medium size potatoes
1 1/2teaspoondried thymeor 1 1/2 tablespoon fresh
kosher salt and fresh cracked pepper
Wash and dice potatoes into 1-2 inch chunks. (We enjoy mashed potatoes with the skins, if you prefer a smoother mashed potato, peel them first.) Boil the potatoes in water until tender (approximately 20 minutes). Drain and return to pot over very low heat. Add butter, 4 tablespoons cream and thyme. Mashed with a potato masher until desired consistency. We prefer a chunky "smashed" potato, not smooth at all. Season with salt and pepper to taste.
These can be served immediately or they can be made ahead and then allowed to stand at room temperature for an hour or two. Warm over medium heat, stirring often and adding more cream as needed if the potatoes are dry. Serve warm and drizzled with Balsamic Butter Sauce. Enjoy!