Mashed Potatoes Recipe

A delightful serving of mashed potatoes, topped with rich gravy and a sprinkle of herbs, elegantly presented in a green bowl on a rustic wooden board.

These creamy Mashed Potatoes are finished with roasted garlic and nutty brown butter. Four pounds of potatoes make eight servings, and they reheat well for make-ahead meals.

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Prep Time: 10

Cook Time: 28

Total Time: 38

Course: Side Dish

Cuisine: American

Keyword: mashed potatoes

Servings:

Calories: 532kcal

Ingredients

1 head garlic
1 teaspoon extra virgin olive oil
4 pounds potatoes peeled and quartered
2 cups heavy cream
2 cups whole milk
3 sprigs fresh thyme
6 tablespoons salted butter at room temperature
Salt and black pepper
3 tablespoons butter for the brown butter

US Customary - Metric

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Instructions

Heat the oven to 400ºF (200°C). Cut the garlic in halves, pour olive oil, and bake for 12 minutes, until soft and browned.
1 head garlic, 1 teaspoon extra virgin olive oil
In the meantime, peel and boil the potatoes for 20-25 minutes, until the potatoes are fork tender.
4 pounds potatoes
Drain the potatoes. Pass the potatoes and roasted garlic cloves through a potato ricer, or mash them directly in the pot with a potato masher.
Add the heavy cream, milk, thyme, butter, salt and pepper.
2 cups heavy cream, 2 cups whole milk, 3 sprigs fresh thyme, 6 tablespoons salted butter, Salt and black pepper
Brown the butter in a small skillet at medium - you just have to bring it past the melting stage for 2-3 minutes, as soon as it starts to get brown, remove it from the skillet.
3 tablespoons butter
Serve the mashed potatoes with the browned butter, fresh pepper, and thyme.

Notes

Start the potatoes in cold, salted water so they cook evenly and season from the inside.
Mash gently with a ricer or masher and stop as soon as the potatoes are smooth, since over-mashing releases starch and turns them gluey.
Warm the milk and cream before adding them so the potatoes stay hot and blend smoothly.
Get leftovers into an airtight container and into the fridge within two hours of serving, where they'll keep for three to four days.

Nutrition