Mashed Potatoes
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 254
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 56
- Sodium
- 371
- Total: 50 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 20 min
Ingredients
3 pounds Yukon gold potatoes, peeled
1 1/2 cups light cream
1 stick unsalted butter
1/4 cup sour cream
1 sprig rosemary
4 sprigs thyme
Salt and freshly ground black pepper
Directions
- Put the potatoes in a pot and cover with cold water. Put the pot over medium-high heat and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain, return to the pot and put over low heat for 3 minutes to dry the potatoes. Mash them with a potato masher.
- While the potatoes are boiling combine the cream, butter, sour cream, and rosemary and thyme sprigs in a pot over medium-low heat. Heat to a simmer, turn off the heat and let steep 10 minutes. Remove the herb sprigs and discard. Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated. Be careful not to overmix or the potatoes will become gummy.