I am so so SO excited about this recipe because it’s one I absolutely love. Not that I don’t love my other recipes but this one is special to me. Growing up, I always loved mashed potatoes, but I could never get it at home because my mom didn’t know how to make them. That’s why when I learned to cook, this was one of the dishes I had to learn to make. I can confidently say my mashed potatoes are one of the best. It is so good you don’t even need gravy.
What makes my mashed potato recipe the best
Yes that is a bold statement, but I have been told a few times that my mashed potatoes are outstanding. And honestly, nothing I do in this recipe is truly spectacular or life changing. It’s really all in the small details and tweaks that make the difference. One big thing I do is season every part of this dish. I salt the water before boiling the potatoes and add salt at the end to ensure it’s just right. But the biggest thing I do is infuse the cream with herbs and spices. This makes a HUGE difference. Heavy cream on its own is actually really bland, and potatoes are also really bland, so when you don’t add anything it just tastes meh. That’s why this is my biggest tip. I add a blend of aromatics to the cream and let it steep until that flavor penetrates the cream which will then impart that flavor to the potatoes.
Ingredients, Substitutions & Adjustments
- Russet potatoes – I am stanch believer in russet potatoes for mashed potatoes. Russet potatoes are high in starch which makes for the fluffiest mashed potatoes. Good substitutes for russet potatoes are Yukon Gold or Idaho potatoes.
- Heavy cream – This gives the mashed potatoes that creamy texture.
- Shallot, garlic & thyme – These ingredients add flavor to the cream. You can use any kind of aromatics you want. Good substitutes or additions include rosemary, sage, and sweet yellow onions.
- Bay leaf, coriander & fennel – These herbs add flavor to the cream. Like the ingredients in the previous bullet point, you can use any combination you want depending on the flavor you want in your mashed potatoes.
- Unsalted butter – Adds creaminess and a nutty flavor to the mashed potatoes. Make sure to use unsalted butter, so you can control the amount of salt in your dish.
- Salt and pepper for seasoning
- Chives for garnish (optional)
Making my mashed potatoes
First make your infused cream. Combine heavy cream, shallot, garlic, thyme, bay leaf, coriander, and fennel in a sauce pan. Heat the cream until the edges start to bubble and the cream feels hot. Remove from the heat and let it steep for 20 minutes. While the cream is steeping, boil your potatoes. Cut potatoes into small chunks and add to a pot with salted water. You will probably want to add 1-2 tablespoons of salt. Bring water to a boil. Let the potatoes boil until they are cooked through. Drain the potatoes.
Use a potato ricer or potato masher to mash the potatoes. I typically pass the potatoes through a potato ricer into a large bowl. Strain the infused cream and add it to the potatoes. Mix until well incorporated. Next, add the butter and mix until incorporated. Once the cream and butter are mixed in, taste for seasoning. Add salt and pepper to taste. Garnish with chives and serve.
Tips on how to make the perfect mashed potatoes
- Infuse the cream with aromatics – I mentioned this before, but I am mentioning it again because it is absolutely my biggest tip. Steep the cream with your choice of aromatics for the best flavor. I chose shallot, garlic, thyme, bay leaf, coriander, and fennel.
- Use a bowl of lemon water to keep your potatoes from oxidizing – While you are peeling your potatoes, submerge them in lemon water to keep them from turning grey. The acid from the lemon keeps it from oxidizing. You can also use vinegar instead of lemon.
- Use a potato ricer instead of a potato masher – Either of these tools will get you that creamy, fluffy texture, but a potato ricer is my personal favorite because it is more consistent than a potato masher. Another option you can consider is a food mill, but I haven’t tried using it.
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Herb Infused Mashed Potatoes
Equipment
Ingredients
- 2 lb russet potatoes cut into chunks
- ¾ cups heavy cream
- 2 cloves garlic smashed
- 1 shallot cut into chunks
- 2 sprigs thyme
- 1 bay leaf
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 4 tbsp unsalted butter
- 2 tsp chives minced, optional
Instructions
- First make your infused cream. Combine heavy cream, shallot, garlic, thyme, bay leaf, coriander, and fennel in a sauce pan. Heat the cream until the edges start to bubble and the cream feels hot. Remove from the heat and let it steep for 20 minutes.
- While the cream is steeping, boil your potatoes. Cut potatoes into small chunks and add to a pot with salted water. You will probably want to add 1-2 tablespoons of salt to the water. Bring water to a boil. Let the potatoes boil until they are cooked through. Drain the potatoes.
- Use a potato ricer or potato masher to mash the potatoes. I typically pass the potatoes through a potato ricer into a large bowl.
- Strain the infused cream and add it to the potatoes. Mix until well incorporated.
- Next, add the butter and mix until incorporated.
- Once the cream and butter are mixed in, taste for seasoning. Add salt and pepper to taste.
- Garnish with chives and serve.
Nutrition
82
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