Garlicky Mashed Potatoes With Thyme
Serves 8|
Hands-On Time:
10m
|
Total Time:
40m
Ingredients
- 4 pounds Yukon Gold potatoes (about 8), peeled and halved
- kosher salt and black pepper
- 1 cup whole milk
- 1 cup heavy cream
- 4 tablespoons butter (1/2 stick)
- 1 head garlic, halved horizontally
- 12 sprigs fresh thyme
- 1/8 teaspoon freshly ground nutmeg
Directions
- Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 16 to 18 minutes. Drain the potatoes and return them to the pot.
- Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooked.
- Strain the milk mixture into the pot with the potatoes. Add ¾ teaspoon salt and 1⁄4 teaspoon pepper and mash. Sprinkle with the nutmeg before serving.
Nutritional Information
- Per Serving
- Calories 359
- Fat 18g
- Sat Fat 11g
- Cholesterol 59mg
- Sodium 377mg
- Protein 7g
- Carbohydrate 43g
- Fiber 3g
What does this mean? See Nutrition 101.
Quick Tip
Make the mashed potatoes; refrigerate them for up to 1 day in advance (alternatively, keep them at room temperature for up
to 2 hours). To serve, reheat the mashed potatoes in a double-boiler over boiling water, adding milk as necessary, to adjust
the consistency, 15 to 25 minutes.
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