Add Thyme for Whipped Potatoes

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 1/2 cups half-and-half
  • 4 garlic cloves, peeled
  • 4 sprigs fresh thyme
  • 1/2 stick butter
  • 3 1/2 pounds russet potatoes, peeled and cut into equal-size chunks
  • Kosher salt and freshly ground black pepper
Directions
  • In a medium saucepan over medium-low heat, add the half-and-half, garlic, thyme, and butter and heat until the butter is melted. Allow to sit over very low heat to infuse the flavors and keep hot.

  • In a large pot, add the potatoes, cover with water and generously season with salt. Bring to a boil over medium heat, and then reduce the heat and simmer until the potatoes are fork tender, about 15 to 20 minutes. Immediately drain the potatoes and put them through a food mill over a serving bowl. If you don't have a food mill, you can hand mash or use a hand mixer, but be sure to not over-whip if using an electric hand mixer or the potatoes will get gummy.

  • Pour the hot infused half-and-half mixture through a fine mesh sieve into the potatoes. Stir with a wooden spoon to combine and season with a little salt and pepper. Taste and adjust seasoning, if needed. Eat and enjoy!

  • TIPS:

  • Serve the potatoes in a warm serving vessel to help keep them hot.

  • Keep the butter wrapper to cover the top of the whipped potatoes, butter side down, to keep them moist if they are not being served immediately.


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    This recipe is featured in:

    Thanksgiving on Food Network