Garlic and Herb Mashed Potatoes
Ingredients
5 large russet potatoes (about 4 1/2 pounds total), peeled, each cut into 6 chunks
3 garlic cloves, peeled
1 cup whole milk, warmed
3/4 cup (1 1/2 sticks) butter, room temperature
1 teaspoon finely chopped fresh thyme
1 tablespoon finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
5 large sebago potatoes (about 2.25kg total), peeled, each cut into 6 chunks
3 garlic cloves, peeled
1 cup milk, warmed
185g butter, room temperature
1 teaspoon finely chopped fresh thyme
3 teaspoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
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Directions
PREP TIME
15
MINS
COOKING TIME
25
MINS
Serves
Serves
4
Make-Ahead:
These potatoes are best eaten as soon as they are made.
Make-Ahead:
These potatoes are best eaten as soon as they are made.
In a large pot of boiling salted water, cook the potatoes with the garlic cloves for 25 minutes, or until the potatoes are soft. Strain the potatoes and garlic into a colander and set the colander over the pot in which they were cooked. Let stand for 5 minutes to allow the potatoes to steam dry.
Working in batches, press the potatoes through a potato ricer and into the same pot. Stir in the milk, butter and herbs. Season to taste with salt and pepper.
In a large pot of boiling salted water, cook the potatoes with the garlic cloves for 25 minutes, or until the potatoes are soft. Strain the potatoes and garlic into a colander and set the colander over the pot in which they were cooked. Let stand for 5 minutes to allow the potatoes to steam dry.
Working in batches, press the potatoes through a potato ricer and into the same pot. Stir in the milk, butter and herbs. Season to taste with salt and pepper.
