Herbed Mashed Potatoes
From Best New England Recipes — November 2008
From Yankee Magazine — November 2008
Potatoes Recipes | Vegetables Recipes
Preparation Time: 30 minutes
Start to Finish Time: 60 minutes
Yield: 8 servings
They’re light, flavorful, and full of potato-y deliciousness— everyone's favorite American comfort food. The secret of this recipe is to dry the spuds fully and use a ricer or food mill. If you don’t have one yet, it’s well worth the money to get potatoes this fluffy.
- 4 medium-size russet potatoes, peeled and cut into 1-inch chunks
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon picked fresh thyme leaves
- 1 cup heavy cream
- Kosher or sea salt
Put potatoes into a large pot and cover with 3 inches cold water.
Raise heat to high and boil potatoes until tender, about 10 minutes or so.
Drain well. Pass through a ricer or food mill into a medium-size bowl.
In a separate small saucepan, melt butter and cook garlic gently until fragrant; don’t brown it. Add herbs and stir well.
Remove from heat and let rest 5 minutes.
Fold into potatoes. Add cream and fold gently.
Season to taste with salt.
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