Garlic and Herb Mashed Potatoes
Creamy mashed potatoes infused with fresh herbs and fresh garlic!
Servings: 8 people
Ingredients
- 3 lbs yukon gold potatoes this was about 8 potatoes for me
- 10 sprigs fresh thyme
- 3-4 large sage leaves
- 4 large garlic cloves peeled
- 1 cup milk
- ¼ cup heavy cream
- 1 stick butter seperated - 1 tablespoon will be for the top
- 2 teaspoon pink salt or sea salt If you like less salt you may want to start with 1-½ teaspoons.
- ½ teaspoon garlic powder
- fresh chopped parsley and black pepper to top optional
Instructions
- Fill a large pot with water and turn heat on high to bring water to a boil.
- Peel and cut potatoes in half and then in half again. Add potatoes to the boiling water and boil until completely soft with no firmness (about 20-25 minutes)
- In a seperate small saucepan (while the potatoes are boiling) add milk, cream, 7 tablespoon of the butter, fresh herbs, fresh garlic, garlic powder, and salt. Heat to a light simmer. Let this mix lightly simmer for about 10 minutes or until garlic is tender. Turn off the heat.
- When the potatoes are tender, strain and pour into a mixing bowl.
- Strain the infused milk, butter mix into the potatoes. At this time I like to toss the garlic into the potatoes, but you can leave it out if you would like. Toss the leftover strained herbs and get ready to blend.
- With a hand mixer, mix the potatoes until they are creamy and smooth. (If you like smashed potatoes you can use a hand masher and smash them.) Taste potatoes to make sure the seasoning is right for you.
- Transfer potatoes into a serving bowl. Top with the last tablespoon of butter and chopped parsley and black pepper.