The creamiest, dreamiest mashed potatoes with a silky smooth texture and a subtle herb flavor. A recipe you'll serve alongside all dinner entrées, from now until forever!
Course: Side Dish
Keyword: herbed mashed potatoes, holiday side dish, how to make mashed potatoes, mashed potatoes, potato side dish
Author: Food & Wine
1 ¼cupsheavy cream
1 ¼cupswhole milk
16Tbspunsalted butterplus melted butter for brushing
2thyme sprigs(Food & Wine calls for rosemary, but use any herbs that you love!)
5lbsbaking potatoespeeled and cut into 2-inch pieces
freshly ground black pepper
In a medium saucepan, combine the cream, milk and the 2 sticks of butter with the thyme, sage, and garlic and bring just to a simmer. Remove from the heat and let steep for 15 minutes, then discard the thyme, sage, and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well, then pass the potatoes through a ricer into the pot. Fold in the cream mixture and season generously with salt and pepper.
Light the broiler and position the rack 8 inches from the heat. Scrape the potatoes into a 12-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. Gently brush with melted butter. Broil for about 8 minutes, until the top is browned in spots. Serve hot.
I broiled these in my toaster oven, about 2 inches from the top of the oven. They were both perfect after 9 minutes, so just keep a close eye on them.