by: Kate McMillan
Cook Time
20 minutes
Prep Time
5 minutes
Yield
Serves 6–8
Total Time
20 minutes
Prep Time
5 minutes
Yield
Serves 6–8
summary
Mashed potatoes are a must at every holiday table, and this herb-infused recipe gives the old classic a modern and flavorful boost. Redolent with thyme and chives, these garlic and herb mashed potatoes not only taste amazing, they also bring great color to the table. Adding butter and cream while the potatoes are still hot lets the mash absorb more flavor and gives the dish its luscious, creamy texture.
ingredients
- 2 pounds Yukon gold potatoes
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 3 sprigs fresh thyme
- 1 garlic clove, smashed
- Kosher salt and freshly ground pepper
- 3 tablespoons chopped chives
directions
- Peel and cut potatoes into 1-inch cubes. Set in the basket of a multipot and cover by 1 inch with water. Add 1 teaspoon of salt and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. Cook until potatoes are fork-tender, about 12 to 15 minutes.
- While the potatoes are cooking, combine the heavy cream, butter, thyme and garlic in a small pot and set over medium-low heat. Cook until the butter is completely melted, and then turn off heat and let steep.
- Drain the potatoes and pour off the water from the bottom of the multipot, and return potatoes to the bottom of the pot. Over low heat cook the potatoes for about 30 seconds to absorb any excess water. Using a potato masher or large fork, mash the potatoes until creamy.
- Remove and discard the garlic and thyme sprigs from the cream, and pour the cream into the mashed potatoes. Add 2 tablespoons of chives, ½ teaspoon salt and ¼ teaspoon pepper, and stir to combine. Add more salt and pepper to taste, and transfer to a serving bowl. Garnish with the remaining 1 tablespoon of chives and serve at once.
notes
Always start potatoes in cold water. This prevents them from getting “gummy.”
To rewarm mashed potatoes, pour 2 tablespoons each of butter and milk over the top, cover the dish, and heat in a 350°F oven until warmed through. Add more butter and milk as necessary.
You can use different herbs to infuse flavor into the cream mixture, including rosemary and sage.
Yukon Gold and Russet are the two best types of potatoes for mashed potatoes.
