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!)
Garlic-Herb Mashed Potatoes
- 1¼ cups milk
- 2 teaspoon kosher salt plus more for boiling potatoes
- 5 tablespoon 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.