Herbed Mashed Potatoes
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.
Total Time: 30
Yield: 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
- 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.
- In a separate small saucepan, melt butter and cook garlic gently until fragrant but not brown. Add herbs and stir well.
- Remove from heat and let rest 5 minutes, then fold into potatoes. Gently add cream and season to taste with salt and pepper.