Herbed Mashed Potatoes

By Yankee Magazine

Oct 23 2008

Herbed Mashed Potatoes

Herbed Mashed Potatoes

Photo Credit : Keller + Keller

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.


8 servings


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


  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.