Easy Thanksgiving Recipe: Herbed Mashed Potatoes

November 23, 2014

The most beloved side dish on the Thanksgiving dinner table is perhaps the bowl of buttery mashed potatoes.  This recipe adds a gourmet twist by including garlic and fresh herbs.  There are two key steps to making delicious mashed potatoes.  The first one is to start the potatoes off in cold water and cooking them in simmering liquid instead of a raging boil.  The potato cubes can become waterlogged which leads to thin and watery mashed potatoes.  The next step is to heat the cooked potatoes for a few minutes to remove any excess liquid.  Whether you like your mashed potatoes smooth or chunky, this is a must-try recipe.

Herbed Mashed Potatoes


4 pounds potatoes, peeled, cut into large cubes
1 cup whole milk
1/2 cup heavy cream
3 sprigs thyme
1 garlic clove, smashed with skin removed
1 bay leaf
1 small sprig rosemary
1/2 cup (1 stick) unsalted butter, plus more for serving
Kosher salt and freshly ground black pepper, to taste 


Step 1: Fill a large pot with cold water.  Add the potatoes to the pot (they should be completely covered by the water) and bring the pot to a boil.  Once boiling, add a generous pinch of salt and reduce heat down to a simmer.  Allow the potatoes to cook until fork tender, about 20 minutes.  Drain the potatoes and add them back into the cooking pot to remove any excess moisture.  The potatoes should appear dry.

Step 2: Meanwhile, in a small saucepan, add milk, heavy cream, thyme sprigs, bay leaves, rosemary, garlic and stick of butter and heat over medium high heat.  Bring the milk mixture to a gentle simmer and then remove from the heat.  Allow the garlic clove and herbs to steep in the milk for 10 to 15 minutes.

Step 3: Using a potato ricer, break up the potatoes into very small pieces.  This helps break up the lumps and create incredibly smooth mashed potatoes.  Make sure to do this step while the potatoes are hot or else they will become gummy. Discard the herbs and garlic from the warm milk mixture. Gradually add milk mixture to the riced potatoes, stirring vigorously with a wooden spoon until combined and smooth.  You can also use a hand mixer.  Season with salt and pepper to taste. Serve mashed potatoes with a few pats of butter on top.

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