Evan Cherry Williams Mash Recipe

Prep potatoes

Peel the potatoes (or leave skins on for a more rustic mash) and cut into evenly sized 1–1½ inch chunks so they cook uniformly.

Place the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a knife, about 15–20 minutes depending on size.

Drain the potatoes thoroughly in a colander and return them to the hot pot off the heat for 1–2 minutes to evaporate excess moisture. This helps keep the mash fluffy.

Warm dairy

While potatoes drain, warm the milk, heavy cream and 6 tablespoons butter together in a small saucepan over low heat until the butter melts and mixture is hot but not boiling. Warming prevents cooling the potatoes and produces a silkier mash.

Mash

Use a potato ricer or masher to process the potatoes back into the hot pot. Add the softened cream cheese and pour in about half of the warm dairy mixture; stir and assess texture. Continue adding remaining dairy until you reach your desired consistency (you may not need all). Season with freshly ground black pepper and additional salt to taste. For ultra-smooth potatoes, pass through a fine ricer or use an electric mixer on low for a few seconds—do not overmix or they'll become gluey.

If using frozen cherries, thaw and drain any excess liquid. If using fresh, pit them. Roughly halve or leave whole if small.

In a small skillet over medium heat, add 1 tablespoon butter. When melted and foaming, add the cherries, 2 tablespoons brown sugar and 1 teaspoon balsamic vinegar. Cook, stirring occasionally, until cherries begin to release juices and the sugar dissolves, about 4–6 minutes.

Stir in 2 tablespoons Williams pear brandy or eau-de-vie (if you prefer not to use alcohol, substitute with 2 tablespoons pear juice or extra balsamic diluted with a splash of water). Allow the alcohol to cook off for 1–2 minutes while the mixture simmers gently.

Add the fresh thyme leaves, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity with a pinch more brown sugar or a few drops of balsamic to balance. Remove from heat.

Optional: For a slightly thicker glaze, simmer an additional 1–2 minutes until juices reduce. If you want a smoother sauce, press the mixture lightly with the back of a spoon or pulse briefly in a small blender.

Spoon the warm mashed potatoes into a serving bowl or onto plates and create a shallow well in the center with the back of a spoon.

Ladle the Evan Cherry Williams topping over the well or spread over the surface of the mash. Scatter the toasted chopped walnuts or pecans over the cherries for crunch, if using.

Garnish with chopped parsley or thyme sprigs and a final crack of black pepper. Serve immediately while both the mash and topping are warm.

Storage: Refrigerate leftover mashed potatoes and cherry topping separately in airtight containers for up to 3 days. Reheat mash gently with a splash of milk or cream; reheat topping in a skillet until warmed through.