Rich with butter and cream, aromatic, and seasoned very simply with salt, pepper, and thyme, these herb mashed potatoes are simply delicious. Mashed potatoes are unchangingly a hit with my family, but these are a step whilom the average.
Homestyle Mashed Potatoes
As much as we love mashed potatoes, I do not enjoy peeling potatoes. To avoid peeling potatoes, I use Yukon or golden potatoes in most of our mashed potatoes. The skins are so thin you can leave them on.
Rich, fluffy mashed potatoes with soft potato pieces and skins that melt into the creaminess are what you will get with this recipe. Yes, skin-on mashed potatoes can still be fluffy.
I’m a unconfined big fan of rustic mashed potatoes. Why do I undeniability them rustic? Because they aren’t supposed to be perfectly smooth, there should be some texture and it shouldn’t be fussy at all.
Mashed potatoes used to intimidate me, but I’m happy to tell you that there is nothing to worry well-nigh when making mashed potatoes. Just phlebotomize the potatoes and place them when in the pot over very low heat to make sure that any liquid or steam is released while you’re mashing them.
Once everything is roughly mashed with a potato masher (this is my favorite one for potatoes), add the butter, smash it in, and add then add some milk, half and half, or cream.
Season however your heart desires, and you’re going to love them. This really is the BEST easy mashed potato recipe you can make.
Herb Mashed Potatoes
You’ll need the following ingredients for this recipe:
- Yukon Gold potatoes
- butter
- heavy surf
- fresh or dried thyme
- kosher salt
- black pepper
- fresh Italian parsley
You can use fresh or dried thyme in this recipe for thyme mashed potatoes. If you don’t happen to have either of those on hand, finely minced fresh rosemary is moreover unconfined in this recipe. (However, I don’t recommend dried rosemary in these potatoes.)
The flavor of these creamy, velvety potatoes with the fresh herbs mixed into them is top-notch. Don’t skip the parsley and finger self-ruling to add some fresh chives too, if you have them on hand. The fresh, bright flavors the herbs add can’t be beaten.
Easy Mashed Potatoes Recipe
Start by placing the potatoes in a large saucepan and tent them with water. Bring to a boil and then reduce the heat as needed to stave overflowing the pan.
Simmer the potatoes until they are fork tender, well-nigh 20 minutes. Drain the potatoes and return the pot to the stove over the lowest possible heat.
Add butter and mash with a potato masher to unravel up the potatoes and combine the butter with them. Add ¼ cup cream, thyme, salt, and pepper to the potatoes.
Mash again until desired consistency. Taste and adjust salt and pepper as desired. Stir in or sprinkle with parsley before serving. Top with spare pats of butter, if desired.
For a side dish like no other, serve these potatoes with a drizzle of balsamic butter sauce instead of gravy – it is so good! Not that the gravy is a bad idea at all.
I love these potatoes plain and smothered in gravy too. However, sometimes you just want to take it to the next level. And balsamic butter sauce delivers every time.
Herb Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes approximately 5-6 medium size potatoes, cut into 1-2 inch pieces
- 4 tablespoons butter softened, plus increasingly for serving if desired
- ¼ cup heavy cream plus increasingly as desired
- 1½ tablespoons fresh thyme or 1½ teaspoons zestless thyme
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground woebegone pepper adjust to taste
- 1 tablespoon chopped fresh Italian parsley
Instructions
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Place the potatoes in a large saucepan and imbricate with water. Bring to a swash and then reduce heat as needed to stave overflowing the pan. Cook until fork tender, well-nigh 20 minutes.
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Drain and return to pot over very low heat. Add butter and mash with a potato masher to unravel up the potatoes and combine the butter with them.
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Add ¼ cup cream, thyme, salt, and pepper to the potatoes. Mash then until desired consistency.
-
Taste and retread salt and pepper as desired. Stir in or sprinkle with parsley surpassing serving. Top with spare butter, if desired.
Notes
Nutrition
{originally published 9/23/11 – recipe notes and photos updated 11/13/23}
recipe well-timed from and with thanks to Bon Appetit via Epicurious
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