Gourmet Mashed Potatoes with Garlic & Herbs
Gourmet mashed potatoes with garlic and herbs may be a lot fancier than the mashed potatoes you’re used to making, but once you’ve made them, you might never go back. These exquisite potatoes feature a garlic forward flavor with a complex background of herbs. They’re rich, buttery, creamy, and they go with almost any dish you can think of. By using a blend of Yukon Gold and Russet potatoes, you get the most out of your mash. You certainly don’t have to use two types of potatoes, but if you’re making gourmet mashed potatoes, why not? Try them with my Crispy Skinned Chicken Thighs or my Tuscan Style Pork Roast for a dinner that’s sure to make your stomach happy. One thing’s for certain – these aren’t your mom’s mashed potatoes.
Gourmet Mashed Potatoes with Garlic & Herbs
These Gourmet Mashed Potatoes with Garlic & Herbs feature an exquisite garlic forward flavor with a complex background of herbs. They’re rich, buttery, and creamy, and they go with almost any dish you can think of. By using a blend of Yukon Gold and Russet potatoes, you get the most out of your mash. You certainly don’t have to use two types of potatoes, but if you’re making gourmet mashed potatoes, why not?
- Prep Time15 min
- Cook Time1 hr
- Resting Time15 min
- Total Time1 hr 30 min
- Yield10
- Serving SizeServings
Ingredients
- 2.5 lbs. Russet Potatoes
- 2.5 lbs. Yukon Gold Potatoes
- 2 Cups Milk
- 1/2 Lb. (2 sticks) Unsalted Butter
- 1 Head Garlic (5-8 cloves), Peeled & Smashed
- 2 Bay Leaves
- 1/2 Bunch Fresh Thyme
- 1/4 tsp. White Pepper, plus more to taste
- 1.5 Tbsp. Salt
- 2 Tbsp. Minced Chives, optional
Method
In a small saucepan, melt butter and add smashed garlic cloves. Set over medium-low heat and simmer for 1 hour.
In another small saucepan, add milk, bay leaves, thyme, and 1/4 tsp. white pepper. Bring to a simmer, reduce heat to low and steep for 1 hour.
Peel and wash whole potatoes to remove excess starch. Cook them whole to reduce water-logging potatoes.
Add enough cold water to a large pot to cover potatoes by 3-4 inches. Bring to a boil and cook until fork tender in the middle of the largest potato.
Drain potatoes and allow a few minutes for them to release their steam.
Drain potatoes and allow a few minutes for them to release their steam.
Smash garlic in butter until paste or use an immersion blender to blend butter and garlic together. Fold into potatoes.
Remove thyme and bay leaves from Milk, fold into potatoes.
Fold in the salt and more white pepper, to taste.
Garnish with fresh chives, or fold them in.
You can hold these mashed potatoes to keep warm in a 200ºF oven or serve immediately.
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