Is It A Feast?

When he was little, my cousin Troy wisely defined a feast.
He said a meal is a feast if it has mashed potatoes, gravy and Jello.

I mean, that’s a drop-the-mic statement.

Garlic-Herb Mashed Potatoes


We’ll work on the Jello part later (remember he was probably 6 when he said this). These mashed potatoes, however, will make your Thanksgiving dinner a FEAST!

•(Remember to make plenty of gravy with your turkey drippings. Not only does it contribute to the feast, but you’ll have extra for leftover sandwiches and turkey pot pie!)




Garlic-Herb Mashed Potatoes

Prep Time: 15 minutes

Total Time: 45 minutes

Shallot, garlic and herb-infused milk and butter are the secret to this light and fluffy side dish.


  • 1¼ cups milk
  • 2 tsp kosher salt, plus more for boiling potatoes
  • 5 tbsp unsalted butter
  • 4 cloves garlic, crushed
  • 2 sliced shallots
  • 6 sprigs thyme
  • 5 lbs russet potatoes


  1. In a small saucepan heat milk, salt, butter, garlic, shallots and thyme until just at a simmer. Cover and remove from heat to steep.
  2. Peel potatoes, rinse and cut into pieces. In a large pot cover potatoes with salted water by 2 inches. Bring to a simmer and cook until fork tender, about 30 min; drain.
  3. Strain milk mixture through a fine strainer and discard solids. Transfer drained potatoes to a mixing bowl and mash with a potato masher.
  4. Whip potatoes with an electric mixer, adding the strained milk, until light and fluffy. Serve hot with extra butter and herbs as garnish.
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Garlic-Herb Mashed Potatoes



Recipe by Tara Bench
Originally published in
Ladies’ Home Journal Nov 2012
Photography Seth Smoot
Food Styling Sara Neumeier
Prop Styling Michelle Wong

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