Creamy Garlic Herb Mashed Potatoes are a great, flavorful side for a feast. They’re even a delicious crowd-pleaser for a weeknight dinner next to grilled chicken or steak.
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.
We’ll work on the Jello part later (remember he was probably 6 when he said this). This side dish of 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!)
- 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
In a small saucepan heat milk, salt, butter, garlic, shallots and thyme until just at a simmer. Cover and remove from heat to steep.
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.
Strain milk mixture through a fine strainer and discard solids. Transfer drained potatoes to a mixing bowl and mash with a potato masher.
Whip potatoes with an electric mixer, adding the strained milk, until light and fluffy. Serve hot with extra butter and herbs as garnish.
Infusing the milk is key to incredible flavor.