TIBS Garlic & Herbs Mashed Potatoes

Chef’s Note

“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.”








  • 8 -10 russet potatoes (Skin off or on)
  • 3 tablespoonssweet unsalted butter
  • 3 tablespoonsolive oil
  • 1 tablespoonkosher salt
  • 1 teaspoonblack pepper
  • 12 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)
  • 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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