“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.”
IngredientsNutrition8 -10 russet potatoes (Skin off or on)3 tablespoonssweet unsalted butter3 tablespoonsolive oil1 tablespoonkosher salt1 teaspoonblack pepper1⁄2 gallonmilk (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)
DirectionsWash, 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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