2- pounds small red potatoes
1/2 cup milk
2 tablespoons butter
1/4 vanilla bean OR you can use 2 to 3 teaspoons pure vanilla extract
salt and fresh ground pepper , to taste
1/4 teaspoon fresh thyme leaves , for garnish (optional)
InstructionsPlace potatoes in a large pot in a single layer, cover with water and bring to a boil; cook for 15 to 20 minutes, or until tender.
Drain and run under cold water for 2 to 3 minutes; drain again, let cool slightly and peel.
Transfer to a food processor and puree.
In the meantime, combine milk, butter and vanilla in a saucepan; bring to a simmer.
Remove from heat and remove vanilla bean.
Pour the milk-mixture over the potatoes in the food processor; process until well combined and smooth. (I like my mashed potatoes chunky so I don't puree them for very long.)
Season the mashed potatoes with salt and fresh ground pepper.
Transfer to a plate, garnish with thyme leaves and serve.