Ingredients
10
10 servings
- •5 lb russet potato, peeled and cut into large chunks
- •2 bay leaves
- •2 cloves garlic, peeled and smashed
- •2 sprigs fresh rosemary
- •2 sprigs fresh thyme, plus more for garnish
- •3 cups heavy cream
- •3 cups whole milk
- •4 tablespoons unsalted butter, cubed
- •kosher salt, to taste
- •freshly ground black pepper, to taste
Instructions
- Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
- Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
- Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
- Garnish with thyme leaves, if desired.
- Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 487
- Carbohydrate: 50g
- Fat: 32g
- Fiber: 4g
- Protein: 8g
- Sugar: 7g
Related Recipes
Light And Fluffy Mashed Potatoes
Mashed Potatoes with Herb Butter
Baked Garlic Mashed Potatoes
Garlic Mashed Potatoes
Mashed Potatoes with Cream
Mascarpone Mashed Potatoes
Mashed Potatoes with Cream Cheese
Mashed Potatoes for Two
Creamy Make-Ahead Mashed Potatoes
Garlicky Mashed Potatoes
Pumpkin Mashed Potatoes
