Garlic and Herb Infused Mashed Potatoes

 

These potatoes are everything mashed potatoes should be- creamy, buttery, and full of flavor.  The addition of garlic and herb infused cream gives the potatoes a delicious punch of flavor while allowing the potatoes to keep there uniform, creamy consistency in every single bite.  Be sure to make extra, because you this will disappear in minutes.

 

• 3 lbs Yukon Gold Potatoes
• 5 Tb butter at room temperature
• 1 C heavy cream
• 2 cloves garlic, crushed and peeled
• 5 sprigs of fresh thyme
• 1 Tb whole black peppercorns
• 1 tsp salt, plus more for the boiling water

 

Peel and quarter the potatoes.  Put them in a large pot and cover with cold water.


Bring the water to a boil.  Once it's boiling, add a generous amount of salt to the water.  (Note- it's important to start with cold water so the potatoes cook evenly).


While the potatoes are boiling, put the cream, garlic, thyme, and peppercorns in a small saucepan.  Bring to a simmer and simmer this on low for about 15 minutes.  Make sure to stir it in order to prevent a film from forming on the cream.


When the potatoes are fork tender (15-20 minutes depending on their size), drain them, then return them to the pot.  Add the butter.


Slowly strain the flavored cream into the pot.  You can use a sieve or a cheesecloth.  If you have neither of these, just fish out all the garlic, thyme, and cream with a slotted spoon.  Add the tsp of salt.


Use a hand mixer to gently whip the potatoes.  At this point, you can make them as chunky or creamy as you want- they're delicious either way.


Garnish with fresh thyme leaves.