TIBS Garlic & Herbs Mashed Potatoes
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This is the best mashed potatoes recipe EVER! With or without the garlic & herbs. It's all in the technique. Try it any you'll never have the desire to try another.
- Ready In:
- 4hrs 30mins
- Serves:
- Units:
ingredients
- 8 -10 russet potatoes (Skin off or on)
- 3 tablespoons sweet unsalted butter
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1⁄2 gallon milk (Can use heavy cream or half-n-half instead)
- 4 garlic cloves (chopped)
- 2 -3 fresh rosemary (twigs and leaves)
- 2 -3 fresh thyme (twigs and leaves)
- 2 -3 fresh sage (twigs and leaves)
directions
- Wash, peel (optional), and slice potatoes into chunks (approx 1/2 inch - 1 inch thick).
- In a large pot, pour milk, heavy cream, or half-n-half.
- Add garlic, rosemary, thyme, sage, kosher salt and black pepper. Mix thoroughly.
- Add potatoes. Stir. Cover and place in refrigerator for 3-4 hours.
- Remove pot from refrigerator. Set on stove. Add butter and simmer on medium heat, stirring every few minutes, until potatoes are tender. (Approx 30 min.).
- Place colander over large mixing bowl. Pour potatoes and herbs into colander and allow the bowl to catch as much of the juices without flowing over.
- Remove the rosemary, thyme, and sage stems.
- Add potatoes to another large pot or mixing bowl. Pour juices in a little at a time while you whip and mash potatoes until all lumps are gone and it has reached the desired consistency. Add salt and pepper to taste.
- Serve.
- NOTE: For country style mashed potatoes, leave the skin on or off (I like it on) and omit the garlic, rosemary, thyme, and sage.
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This is the best mashed potatoes recipe EVER! With or without the garlic & herbs. It's all in the technique. Try it any you'll never have the desire to try another.
