Add Thyme for Whipped Potatoes
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 272
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 32
- Sodium
- 592
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.