Herbed Mashed Potatoes
Vegetables Recipes
Preparation Time: 30 minutes
Start to Finish Time: 60 minutes
Yield: 8 servings
They're light and fluffy and full of potato-y deliciousness. The secret of this recipe is to dry the potatoes fully and use a ricer or food mill. If you don't have one yet, it's well worth the short money you'll invest.
- 4 medium 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
Place potatoes in a large pot and cover with 3 inches cold water. Raise heat to high and boil until tender, about 10 minutes. Drain well. Pass through a ricer or food mill into a medium 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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