Buttery, Garlic-Infused Mashed Potatoes
If you’re looking for the ultimate mashed potatoes, this is it. Infused garlic and fresh herbs add deep flavor, while a potato ricer ensures a luxuriously smooth texture. Rich, buttery, and impossibly creamy, they’re perfect for holiday tables or cozy dinners at home.
Servings: 12 servings
Calories: 464kcal
Equipment
Ingredients
- 1 ¼ cups heavy cream
- 1 ¼ cups whole milk
- 16 Tbsp unsalted butter
- 4-6 sprigs of thyme, sage, and/or rosemary
- 4 garlic cloves, peeled and smashed
- 5 lbs potatoes, peeled and cut into 2-inch pieces, either Russet or Yukon gold potatoes
- Kosher salt
- Freshly ground black pepper
Instructions
- Steep the cream. Combine 1¼ cups heavy cream, 1 ¼ cups whole milk, 2 sticks of unsalted butter, 3 cloves smashed garlic, and fresh herbs (any combination of thyme, sage, and rosemary) in a medium saucepan. Bring to a simmer, just until the butter has melted. Turn off the heat, then let the liquid infuse and steep for 15 minutes.
- Cook the potatoes. Place the peeled, cubed potatoes in a large pot, then cover with water and bring to a rapid boil. Add a teaspoon of Kosher salt, then cook until tender, about 20 minutes. Drain the potatoes, return to the hot pan for 5 minutes, just to help evaporate any excess liquid. Working in batches, pass the potatoes through a foley mill (fitted with attachment with the smallest holes) or a ricer into a large mixing bowl.
- Strain the cream. Strain the infused cream mixture right into the bowl of riced potatoes. Season with 2 tsp of Kosher salt and a ¼ tsp freshly ground black pepper, then stir until thoroughly mixed. Taste and adjust seasoning, as needed. You can serve them immediately, or broil them for a delightfully crisp top.
- Optional: Broil the potatoes. Heat the broiler and position a rack directly underneath it. Transfer the potatoes into a large baking dish (the size doesn't really matter, just something large enough to hold them all). Use a spoon or spatula to swirl the top however you like. Broil for about 10-12 minutes, checking the potatoes every few minutes to ensure they brown evenly and rotating the pan as needed. Serve immediately!
Notes
- Cook time is entirely dependent on the strength of your broiler, so keep an eye on the potatoes and don't walk away!
- To make ahead: Follow the first 3 steps, then cover tightly with plastic wrap and aluminum foil to keep out air. They can be made up to 2 days in advance. To serve, bring the potatoes up to room temperature (they'll need to sit out for about 2 hours) or heat through in a preheated oven, then broil.
Nutrition
Calories: 464kcal | Carbohydrates: 44g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 38mg | Potassium: 1014mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 2mg
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