Garlic & Herb Mashed Potatoes
There are a lot of dishes that people can debate over whether they’re good or not. However, I’ve never heard anyone say they didn’t like mashed potatoes. This is my favorite way to make mashed potatoes because they’re buttery, rich, and sure do satiate. I like to serve these with almost every entrée in this book—they all work!
Serves 6
Ingredients:
- 2 lb. Yukon Gold potatoes
- 4 tbsp. (½ stick) unsalted butter
- 2 cloves garlic, crushed
- 2 c. heavy cream
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Kosher salt, to taste
- Black pepper, to taste
- Chives (optional)
Print Recipe
Instructions:
- Rinse, peel, and chop the potatoes into 1-in. pieces.
- Add the potatoes and about 1 tbsp. of kosher salt to a large pot and cover with water. Bring to a boil, and cook for 10–12 minutes, until the potatoes are fork-tender. Remove from the heat and drain the water from the pot, keeping the potatoes in the pot and allowing the steam to release.
- Meanwhile, make the butter mixture: In a small pot over medium-low heat, melt the butter. Once melted, add the garlic and cook for about 1 minute, stirring frequently, until the garlic is fragrant. Next, pour in the heavy cream and add the fresh thyme and rosemary. Stir frequently for 2–3 minutes and bring to a low simmer. Simmer for about 5–10 minutes to allow the cream to infuse. Once done, remove the thyme, rosemary, and garlic from the pot. Remove the pot from the heat.
- Using a potato masher, mash the potatoes in the pot to your desired consistency. (You can also use a potato ricer.) Pour in ¼ of the butter and cream mixture at a time and fold it into the potatoes. Repeat the pouring and folding until the mashed potatoes reach your desired consistency, folding until just combined to avoid overmixing. You may not end up using all of the butter mixture.
- Season with salt and black pepper. Optionally, top with chives. Enjoy hot.
