Our perfect mashed potato is fluffy and fragrant with garlic, thyme, white pepper, and our secret ingredient to making things taste extra buttery: Some freshly grated Anamalai Nutmeg. The key to mashed potatoes that are layered in flavor is infusing the milk and butter with the aromatics and spices while the potatoes cook. We love a mix of whole milk and a touch of whipping cream, but if you'd like a richer mash, you can use all half-in-half or all whipping cream, plus a full stick (8 tablespoons) of butter.

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Ingredients

2¼ pounds medium-to-large Yukon gold potatoes, peeled & halved
2 tablespoons, plus 1¼ teaspoons Surya Salt
⅔ cup whole milk
¼ cup heavy whipping cream
6 tablespoons unsalted butter, plus more
3 garlic cloves, smashed
2 sprigs thyme (optional)
½ teaspoon freshly ground Aranya White Pepper, plus more
⅛ teaspoon freshly grated Anamalai Nutmeg

Methods

Place the potatoes and 2 tablespoons salt in a large pot, and add cold water so the potatoes are covered by a couple inches. Cover with a lid, place over medium-high heat, and bring to a rolling boil. Reduce the heat to medium and gently boil until the potatoes are cooked through and can easily be pierced with a paring knife, 22 to 30 minutes, depending on the size of your potatoes.
Meanwhile, the milk, heavy whipping cream, butter, garlic, thyme sprigs, if using, 1¼ teaspoons salt, white pepper, and nutmeg in a medium saucepan, cover, place over medium heat, and bring to a gentle boil. Reduce the heat to low and simmer, covered, for 30 minutes (or, the time it takes the potatoes to cook).
Drain the potatoes and return back to the pot they cooked in for a few minutes (this will make sure any excess water steams off). Remove the thyme sprigs from the warm, infused milk mixture. Rice the potatoes into the saucepan with the warm milk and butter, and gently fold in. Alternatively, add the potatoes to the cream, and use a potato masher to mash together.
Taste and adjust salt, white pepper, and nutmeg. Transfer to a warm serving dish and serve with an extra pad of butter on top, if desired.

The Perfect Mashed Potatoes

Recipe by: Asha Loupy

Serves: 4 to 6

Ingredients

2¼ pounds medium-to-large Yukon gold potatoes, peeled & halved
2 tablespoons, plus 1¼ teaspoons Surya Salt
⅔ cup whole milk
¼ cup heavy whipping cream
6 tablespoons unsalted butter, plus more
3 garlic cloves, smashed
2 sprigs thyme (optional)
½ teaspoon freshly ground Aranya White Pepper, plus more
⅛ teaspoon freshly grated Anamalai Nutmeg

Methods

Place the potatoes and 2 tablespoons salt in a large pot, and add cold water so the potatoes are covered by a couple inches. Cover with a lid, place over medium-high heat, and bring to a rolling boil. Reduce the heat to medium and gently boil until the potatoes are cooked through and can easily be pierced with a paring knife, 22 to 30 minutes, depending on the size of your potatoes.
Meanwhile, the milk, heavy whipping cream, butter, garlic, thyme sprigs, if using, 1¼ teaspoons salt, white pepper, and nutmeg in a medium saucepan, cover, place over medium heat, and bring to a gentle boil. Reduce the heat to low and simmer, covered, for 30 minutes (or, the time it takes the potatoes to cook).
Drain the potatoes and return back to the pot they cooked in for a few minutes (this will make sure any excess water steams off). Remove the thyme sprigs from the warm, infused milk mixture. Rice the potatoes into the saucepan with the warm milk and butter, and gently fold in. Alternatively, add the potatoes to the cream, and use a potato masher to mash together.
Taste and adjust salt, white pepper, and nutmeg. Transfer to a warm serving dish and serve with an extra pad of butter on top, if desired.