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Herbed Mashed Potatoes

by in Nov 2008

Total Time: 30

Yield: 8 servings

They’re light, flavorful, and full of potato-y deliciousness– everyone's favorite American comfort food. The secret of this recipe for herbed mashed potatoes 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.

Herbed Mashed Potatoes
Photo/Art by Keller + Keller

Ingredients:

  • 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 plus freshly cracked pepper

Instructions:

  1. Put potatoes into a large pot and cover with 3 inches cold water. Turn on heat and bring to a boil. Cook potatoes until tender, about 10 minutes or so, then drain well and pass through a ricer or food mill into a medium-size bowl.
  2. In a separate small saucepan, melt butter and cook garlic gently until fragrant but not brown. Add herbs and stir well.
  3. Remove from heat and let rest 5 minutes, then fold into potatoes. Gently add cream and season to taste with salt and pepper.
Updated Thursday, October 23rd, 2008
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One Response to Herbed Mashed Potatoes

  1. Sara November 13, 2013 at 10:07 am #

    Looks good.

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