Herb Infused Mashed Potatoes
The best herby, garlicky mashed potato recipe out there.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lb russet potatoes (cut into chunks)
- 1 ¼ cups heavy cream
- 2 cloves garlic (smashed)
- 1 shallot (cut into chunks)
- 3 sprigs thyme
- 1 bay leaf
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 5 tbsp unsalted butter
- 2 tsp chives (minced, optional)
Instructions
- 1
First make your infused cream. Combine heavy cream, shallot, garlic, thyme, bay leaf, coriander, and fennel in a sauce pan. Heat the cream until the edges start to bubble and the cream feels hot. Remove from the heat and let it steep for 20 minutes.
- 2
While the cream is steeping, boil your potatoes. Cut potatoes into small chunks and add to a pot with salted water. You will probably want to add 1-2 tablespoons of salt to the water. Bring water to a boil. Let the potatoes boil until they are cooked through. Drain the potatoes.
- 3
Use a potato ricer or potato masher to mash the potatoes. I typically pass the potatoes through a potato ricer into a large bowl.
- 4
Strain the infused cream and add it to the potatoes. Mix until well incorporated.
- 5
Next, add the butter and mix until incorporated.
- 6
Once the cream and butter are mixed in, taste for seasoning. Add salt and pepper to taste.
- 7
Garnish with chives and serve.